Orange-Glazed Pork and Fennel Sandwiches
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
To crush fennel seeds, place the seeds on a cutting board and drizzle with just a drop or two of olive oil;
Ingredients
Uncooked lean pork tenderloin
¾ pound(s), trimmed of all visible fat and cut into twelve 1/2 inch pieces
Unsweetened orange juice
¼ cup(s)
Sherry (dry or sweet)
1 tbsp(s)
Fennel seed
1 tsp(s), crushed
Garlic
1 clove(s), large, minced
Kosher salt
¼ tsp(s)
Black pepper
⅛ pinch(es), freshly ground
Olive oil
2 tsp(s)
Red bell pepper
2 medium, seeded and sliced
Onion
1 medium, sweet, sliced
White pita bread
4 large, pocketless, onion flavored
Instructions
1
With the heel of your hand, press the pork slices to 1/4 inch thickness. In a gallon-size sealable plastic bag, mix orange juice, sherry, fennel seeds, garlic, salt and pepper; add pork. Seal bag, squeezing out any air. Refrigerate about 30 minutes.
2
Meanwhile, in a large skillet, heat the oil. Sauté the bell pepper and onion until tender, about 8 minutes. Transfer to a plate. With a slotted spoon, transfer pork to skillet; add 2 tablespoons of the marinade. Sauté until cooked through, about 4 minutes on each side.
3
Heat pitas according to package directions. Spoon the sauteed vegetables down the center of each pita and top with the pork; fold in the sides of the pitas to make bi-fold rolls.
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