Fine Cooking Magazine - November/December 2020

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.

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Fennel Seeds
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Allspice
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Black Peppercorns
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Quail Eggs

Reviews

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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