Bifanas (Pork Sandwiches)

Ingredients

• 1 pound Pork Tenderloin (thinly sliced)
• 4 cloves Garlic (minced)
• 1/2 cup White Wine
• 1 tablespoon Paprika
• 1 leaf Bay Leaf
• 2 tablespoons Olive Oil
• 4 rolls Crusty Rolls
• 4 teaspoons Mustard (optional)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a medium bowl, combine the 1 pound of thinly sliced Pork Tenderloin, 4 cloves of minced Garlic, 1/2 cup of White Wine, 1 tablespoon of Paprika, 1 leaf of Bay Leaf, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Stir everything together to coat the pork evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Place a large skillet on the stovetop and add 2 tablespoons of Olive Oil. Heat the oil over medium-high heat, which is about 375°F (190°C), until it shimmers.
3. 3Carefully add the marinated pork to the hot skillet in a single layer, trying not to overcrowd the pan. Cook for 2 to 3 minutes per side, until the pork is browned and cooked through. The internal temperature should reach 145°F (63°C).
4. 4Remove the cooked pork from the skillet and set it aside on a plate. Discard the 1 leaf of Bay Leaf from the skillet.
5. 5Slice the 4 rolls Crusty Rolls in half horizontally. If you are using mustard, spread 1 teaspoon of Mustard on the inside of each roll half.
6. 6Place the cooked pork slices into the prepared rolls. Serve immediately.

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