Bifanas (Portuguese Pork Sandwiches)

Instructions

1. 1Place the about 680 g of pork loin on a clean cutting board and slice it very thinly, about 0.3175 cm thick. Gently pound each slice with a meat mallet or the bottom of a heavy pan until it is about 0.635 cm thick.
2. 2In a medium bowl, combine the 1 cup of white wine, 6 cloves of minced garlic, 1 tablespoon of paprika, 2 bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the prepared pork slices to the bowl and toss to coat them evenly. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or place it in the refrigerator for up to overnight.
3. 3Place a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the hot skillet. Once the oil is shimmering, carefully add the marinated pork slices in a single layer, working in batches if necessary 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. Discard the 2 bay leaves from the skillet.
5. 5Carefully spoon the cooked pork and any accumulated juices from the skillet into the 4 gluten-free rolls.
6. 6Spread 1 teaspoon of mustard on the inside of the top half of each roll, then place the top half onto the bottom half with the pork. Serve the Bifanas immediately.