Bifanas (Pork Sandwiches) - Egg-Free Breakfast Style

Ingredients

• 1 lb, thinly sliced Pork Loin
• 4 cloves, minced Garlic
• 1/2 cup White Wine
• 1 teaspoon Paprika
• 1 Bay Leaf
• 2 tablespoons Olive Oil
• 4 Crusty Rolls
• to taste Mustard (optional)
• to taste Salt
• to taste Black Pepper

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

Instructions

1. 1In a bowl, combine the about 450 g of thinly sliced Pork Loin with the 4 cloves of minced Garlic, 1/2 cup of White Wine, 1 teaspoon of Paprika, 1 Bay Leaf, to taste Salt, and to taste Black Pepper. Stir to coat the pork evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or refrigerate for up to overnight.
2. 2Place a large skillet on the stove 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.
3. 3Carefully add the marinated pork slices to the hot skillet in a single layer. Cook for 2 to 3 minutes per side. The pork should be browned and cooked through, with an internal temperature of 63°C.
4. 4Remove and discard the 1 Bay Leaf from the skillet.
5. 5Using a serrated knife, slice the 4 Crusty Rolls in half horizontally.
6. 6Divide the cooked pork evenly among the bottom halves of the 4 Crusty Rolls.
7. 7If desired, spread to taste Mustard on the top halves of the rolls. Place the top halves onto the pork to complete the sandwiches. Serve immediately.

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