Orange-glazed pork and fennel sandwiches
Uncooked lean pork tenderloin
¾ pound(s), trimmed of all visible fat and cut into twelve 1/2 inch pieces
Unsweetened orange juice
Sherry (dry or sweet)
1 tsp, crushed
1 medium clove(s), minced
⅛ tsp, freshly ground
Sweet red pepper(s)
2 medium, seeded and sliced
1 medium, sweet, sliced
4 large, pocketless
- 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.