Orange-Glazed Pork and Fennel Sandwiches
- Total Time
To crush fennel seeds, place the seeds on a cutting board and drizzle with just a drop or two of olive oil; cut with a large knife or crush in a mortar and pestle.
uncooked lean pork tenderloin¾ pound(s), trimmed of all visible fat and cut into twelve 1/2 inch pieces
unsweetened orange juice¼ cup(s)
sherry (dry or sweet)1 Tbsp
fennel seed1 tsp, crushed
garlic clove(s)1 clove(s), medium, minced
kosher salt¼ tsp
black pepper⅛ tsp, freshly ground
olive oil2 tsp
sweet red pepper(s)2 medium, seeded and sliced
uncooked onion(s)1 medium, sweet, sliced
white pita bread(s)4 average, pocketless, onion flavored
- 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.
- 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.
- 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.