Pork Bifana Sandwiches with Simple Greens

Succulent, thin slices of pork loin cooked with garlic and white wine, nestled in crusty rolls and served with a quick, fresh side salad.

• Prep: 10 min
• Cook: 8 min
• Total: 18 min
• Servings: 2
• Cuisine: Portuguese
• Difficulty: Easy
• Cost: $3.31/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• sauté
• quick
• savory
• comfort food
• classic

Ingredients

• 6 ounce pork loin (thinly sliced into 1/4-inch cutlets)
• 2 tablespoon olive oil
• 3 clove garlic (minced)
• 0.25 cup dry white wine
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 crusty rolls (split and lightly toasted)
• 2 cup mixed greens
• 1 tablespoon red wine vinegar

Instructions

1. Season the pork loin slices on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork in a single layer and cook for 2-3 minutes per side, until lightly browned and cooked through. Remove pork from skillet and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet. Cook for 1 minute until fragrant.
4. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the paprika and remaining 1/4 teaspoon salt. Return the pork to the skillet and toss to coat in the sauce.
5. Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of olive oil and red wine vinegar. Toss the mixed greens with the dressing.
6. Fill the toasted crusty rolls with the saucy pork slices. Serve immediately with the simple green salad on the side.

Notes

If you prefer a milder flavor, you can substitute chicken broth for the white wine.

Nutrition (per serving)

• Calories: 551
• Protein: 24.1 g
• Carbohydrates: 54.1 g
• Fat: 25.6 g
• Fiber: 1 g
• Sodium: 1322 mg
• Saturated Fat: 4.7 g
• Sugar: 0.4 g
• Cholesterol: 42 mg