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Recipe

Grilled Pork Sandwiches with Fennel, Dill, and Cucumber

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Scott Phillips

Servings: 4

Inspired by the fennel-forward flavors of a classic Italian porchetta sandwich, this grilled version made with pork tenderloin comes together quickly.

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

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 80
      Sodium (mg): 530
      Carbohydrates (g): 25
      Fiber (g): 3
      Protein (g): 32

Preparation

  • 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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Reviews

  • Christie79 | 07/18/2013

    These sandwiches were absolutely fantastic!! I was somewhat skeptical by the recipe title, but since I had all the ingredients, I decided to give it a try. They were GREAT! And very quick to make.

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