Orange-glazed pork and fennel sandwiches

Total Time
30 min
15 min
15 min
To crush the fennel seeds for this easy pork sandwich recipe, just place the seeds on a cutting board and drizzle with a drop or two of olive oil. The oil helps to keep the seeds from moving while you are crushing them. Cut with a large knife or crush in a mortar and pestle. If you don't own a mortar and pestle, now is the perfect time to get one. Crushing and grinding your own seeds and spices makes such a difference in any recipe, and really puts these sandwiches over the top flavor-wise.


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

Fennel seeds

1 tsp, crushed


1 medium clove(s), minced

Kosher salt

¼ tsp

Black pepper

tsp, freshly ground

Olive oil

2 tsp

Sweet red pepper(s)

2 medium, seeded and sliced

Uncooked onion(s)

1 medium, sweet, sliced

White pita(s)

4 large, pocketless


  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.