Photo of Orange-Glazed Pork and Fennel Sandwiches by WW

Orange-Glazed Pork and Fennel Sandwiches

Points® value
Total Time
30 min
15 min
15 min
To crush fennel seeds, place the seeds on a cutting board and drizzle with just a drop or two of olive oil;


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


1 clove(s), large, minced

Kosher salt

¼ tsp(s)

Black pepper

pinch(es), freshly ground

Olive oil

2 tsp(s)

Red bell pepper

2 medium, seeded and sliced


1 medium, sweet, sliced

White pita bread

4 large, pocketless, onion flavored


  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.