Grilled Pork Sandwiches with Fennel, Dill, and Cucumber
By garciamoss
Ingredients
- 3 Tbs. fennel seeds, coarsely crushed
- 1/4 tsp. ground allspice
- Kosher salt and freshly ground black pepper
- 1 Tbs. extra-virgin olive oil
- 1 medium pork tenderloin (about 1-1/4 lb.), trimmed of any excess fat and silverskin and cut in half crosswise
- 1/3 cup mayonnaise
- 4 large sandwich rolls, split and toasted
- 1/2 cup thinly sliced cucumber
- 1/2 cup lightly packed fresh dill sprigs
Details
Adapted from finecooking.com
Preparation
Step 1
Prepare a medium (375°F) gas or charcoal grill fire.
In a small bowl, combine 1-1/2 Tbs. of the fennel seeds, 1/8 tsp. of the allspice, and 1/8 tsp. each salt and pepper. Stir in the oil and then press the mixture onto the pork. Grill the pork, turning with tongs, until nicely browned on all sides and 140°F to 145°F in the center, 17 to 21 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
Meanwhile, in a small bowl, combine the mayonnaise with the remaining 1-1/2 Tbs. crushed fennel seeds, 1/8 tsp. allspice, 1/8 tsp. salt, and several grinds of pepper. Spread the rolls with the mayonnaise mixture. Thinly slice the pork crosswise. Arrange the pork on the rolls with the cucumbers and dill. Serve warm.
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