Bifanas (Pork Sandwiches)

Ingredients

• about 680 g Pork loin, thinly sliced
• 4 cloves Garlic, minced
• 1/2 cup White wine
• 1 tbsp Paprika
• 2 leaves Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Applesauce, unsweetened
• 2 tbsp Olive oil
• 4 each Crusty rolls

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g pork loin, 4 cloves garlic, 1/2 cup white wine, 1 tbsp paprika, 2 bay leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup applesauce. Stir everything together to coat the pork evenly. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
2. 2Place a 30.48 cm skillet over medium-high heat. Add the 2 tbsp olive oil to the skillet. Heat the oil until it shimmers, which should take about 1-2 minutes.
3. 3Remove the pork slices from the marinade, letting any excess drip off. Place the pork in the hot skillet in a single layer. Cook the pork in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the pork is browned and cooked through. The internal temperature should reach 63°C.
4. 4Remove the cooked pork from the skillet and set it aside on a plate. If there are pan juices remaining in the skillet, you can spoon some of them over the pork.
5. 5Slice the 4 crusty rolls in half horizontally. Place a portion of the cooked pork onto the bottom half of each roll. Serve immediately.

Substitutions

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