Bifanas (Portuguese Pork Sandwiches)

Ingredients

• 1 lb Pork Tenderloin (thinly sliced)
• 0.5 cup White Wine
• 4 cloves Garlic (minced)
• 1 Bay Leaf
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil
• 4 Crusty Rolls
• Mustard (optional)

Instructions

1. 1In a bowl, combine the 0.5 cup white wine, 4 cloves minced garlic, 1 bay leaf, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper. This is your marinade.
2. 2Add the 1 lb thinly sliced pork tenderloin to the bowl with the marinade. Toss the pork gently to make sure all the slices are coated. Cover the bowl and let the pork marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator.
3. 3Place a 12-inch skillet over medium-high heat. Add the 2 tbsp olive oil to the skillet and let it heat up until it shimmers, about 1 minute.
4. 4Remove the pork slices from the marinade, letting any excess drip back into the bowl. Discard the bay leaf. Carefully place the pork slices in the hot skillet in a single layer. Cook the pork for 3 to 4 minutes per side, until it is browned and cooked through. The internal temperature should reach 145°F (63°C). You may need to cook the pork in batches to avoid overcrowding the pan.
5. 5Slice the 4 crusty rolls in half horizontally. Place a portion of the cooked pork onto the bottom half of each roll. Add mustard to the sandwiches, if desired.

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