Bifanas (Portuguese Pork Sandwiches - Gluten-Free)

Instructions

1. 1Slice the about 450 g of pork tenderloin into thin cutlets, about 0.635 cm thick.
2. 2In a medium bowl, combine the 6 cloves of minced garlic, 0.5 cup of white wine, 2 tbsp of white wine vinegar, 1 bay leaf, 1 tsp of paprika, 1 tsp of salt, and 0.5 tsp of black pepper. Stir everything together until well mixed.
3. 3Place the pork cutlets into the marinade you just made. Make sure each piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
4. 4Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2 tbsp of olive oil and let it heat up until it shimmers slightly.
5. 5Carefully remove the pork cutlets from the marinade, letting any excess drip off. Discard the bay leaf from the marinade. Place the pork cutlets in the hot skillet, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, until the pork is cooked through and has a light brown color. The internal temperature should reach 63°C.
6. 6Remove the cooked pork from the skillet and let it rest for 5 minutes on a clean plate. This helps keep the pork juicy.
7. 7Arrange the 8 large lettuce leaves on a platter. Place the rested pork slices into the lettuce leaves to create wraps.