Bifana (Portuguese Pork Sandwich)

Instructions

1. 1In a medium bowl, combine the 4 cloves of minced garlic, 0.5 cup of white wine, 1 tsp of paprika, 1 bay leaf, 1 tsp of salt, and 0.5 tsp of black pepper. Stir everything together to make the marinade.
2. 2Add the about 450 g of pork loin slices to the bowl with the marinade. Use your hands or tongs to make sure all the pork slices are coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes.
3. 3Place a 30.48 cm skillet over medium-high heat. Add the 2 tbsp of olive oil to the skillet and let it heat up until it shimmers, about 1 minute.
4. 4Carefully add about half of the marinated pork slices to the hot skillet in a single layer. Cook for 2-3 minutes per side, until the pork is browned and cooked through. The pork should reach an internal temperature of 63°C. Remove the cooked pork from the skillet and set it aside on a plate. Repeat this step with the remaining pork slices.
5. 5While the pork is cooking or after it's done, take the 4 gluten-free bread rolls and carefully slice them in half horizontally.
6. 6Arrange the cooked pork slices inside the bottom halves of the 4 gluten-free bread rolls.
7. 7Place the top halves of the gluten-free bread rolls over the pork.