Bifana (Portuguese Pork Sandwich)

Method

1. 1
   • pork tenderloin 700 g
   • garlic 6
   • bay leaf 1
   • smoked paprika 1 tsp
   • piri piri sauce 1 tsp
   • white wine 2 dl
   • salt to taste
   • black pepper to taste

   Marinate the pork slices — In a bowl, combine the pork slices with the garlic, bay leaf, smoked paprika, piri piri sauce, white wine, salt and pepper. Cover and marinate in the fridge for at least 1 hour.

2. 2
   • pork tenderloin 700 g
   • olive oil 2 tbsp

   Sear the pork in batches — Heat the olive oil in a large pan over high heat. Lift the pork from the marinade (reserve the liquid) and sear in batches for 2-3 minutes per side until browned.

   ⏱10 min
3. 3
   • pork tenderloin 700 g
   • bay leaf 1
   • piri piri sauce 1 tsp

   Simmer in the marinade — Return all the pork to the pan, pour in the reserved marinade, and simmer for 5 minutes until the liquid reduces to a thin, glossy sauce. Discard the bay leaf.

   ⏱5 min
4. 4
   • pork tenderloin 700 g
   • piri piri sauce 1 tsp
   • Dijon mustard 1 tbsp

   Assemble the sandwiches — Split the rolls, spread with a little mustard, and pile in the saucy pork slices. Spoon over extra sauce and serve warm.