Bifanas (Pork Sandwiches)

Ingredients

• 1 pound Pork Loin
• 6 cloves Garlic
• 1/2 cup White Wine
• 1 teaspoon Paprika
• 1 leaf Bay Leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 4 rolls Crusty Rolls

Instructions

1. 1Prepare the marinade: Finely mince the 6 cloves of garlic. In a medium bowl, combine the minced garlic with 1/2 cup white wine, 1 teaspoon paprika, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir everything together until well mixed.
2. 2Marinate the pork: Slice the 1 pound of pork loin into thin pieces, about 1/4-inch thick. Add the pork slices to the bowl with the marinade. Gently toss to ensure all the pork is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3Cook the pork: Place a 12-inch skillet over medium-high heat. Add the 2 tablespoons of olive oil to the skillet and let it heat up until it shimmers, about 1-2 minutes.
4. 4Fry the pork in batches: Carefully add about half of the marinated pork slices to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until the pork is browned and cooked through. The internal temperature should reach 145°F (63°C). Remove the cooked pork from the skillet and set aside on a plate. Repeat this step with the remaining pork slices.
5. 5Assemble the sandwiches: Slice the 4 crusty rolls in half horizontally. Place a generous portion of the cooked pork slices into each roll. Serve immediately.

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