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

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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Fennel Seeds
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Allspice
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Black Peppercorns
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Reviews (2 reviews)

momsstuffing | 12/04/2019
OMG! Best sandwich EVER! Summer favorite. So easy and even the kids loved it! Served with a caprese pasta salad and stone fruit salad with tarragon vinaigrette. Sooooo good!
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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What We're Cooking Now

Name: Grilled Pork Sandwiches with Fennel, Dill, and Cucumber
Yield: 4 servings
Cuisine: Mediterranean
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