Orange-Glazed Pork and Fennel Sandwiches

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; cut with a large knife or crush in a mortar and pestle.


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 seed

1 tsp, crushed

garlic clove(s)

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 bread(s)

4 average, 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.


The oil helps to keep the seeds from moving while you are crushing them.

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