Bifanas (Dairy-Free Pork Sandwiches)
Traditional Portuguese pork sandwiches, made dairy-free by using olive oil instead of butter. A savory and satisfying breakfast option.
Ingredients
- about 450 g Pork Tenderloin
- 4 cloves Garlic
- 0.5 cup White Wine
- 3 tbsp Olive Oil
- 1 each Bay Leaf
- 4 each Portuguese Rolls
- 2 tbsp Mustard
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the about 450 g Pork Tenderloin into thin pieces, about 0.635 cm thick. Peel and mince the 4 cloves Garlic. In a medium bowl, combine the pork slices, minced garlic, 0.5 cup White Wine, 3 tbsp Olive Oil, 1 Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir to coat the pork evenly. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or refrigerate for up to overnight.
- 2Heat a 25.4 cm skillet over medium-high heat, which is about 204.4°C (200°C).
- 3Remove the 1 Bay Leaf from the marinated pork. Add 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 internal temperature should reach 63°C.
- 4While the pork is cooking, slice the 4 Portuguese Rolls in half horizontally.
- 5Spread 1 tbsp of the 2 tbsp Mustard on the inside of each roll half. Place the cooked pork slices onto the bottom halves of the rolls. Top with the other halves of the rolls to create sandwiches.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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