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Pork and Fennel Sandwiches with Anchovy Aioli

One Star Guiding Stars
  • Servings:

    Makes 4 sandwiches as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    30 minutes

Ingredients

You can make the roasted pork, fennel slaw, and aioli ahead and refrigerate them for up to 2 days. Assembled sandwiches can be wrapped in plastic and refrigerated for up to 1 day.
1 (1-lb.) pork tenderloin, trimmed
Salt and pepper
1 tsp. paprika
1 Tbsp. vegetable oil
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
1 small fennel bulb, cored and sliced thin
1 small carrot, peeled and shredded
1/2 small red onion, sliced thin
1 Tbsp. minced fresh mint
1/4 cup mayonnaise
3 anchovy fillets, minced
1 small garlic clove, minced
1/2 tsp. lemon zest
4 ciabatta rolls, split
Pork and Fennel Sandwiches with Anchovy Aioli

Directions

1. Heat oven to 400 degrees. Pat pork dry with a paper towel and season with salt, pepper, and paprika. Heat vegetable oil in a large oven-safe skillet over medium-high heat until just smoking. Add pork and cook until golden brown, 2 to 3 minutes per side. Transfer skillet to oven and roast until pork registers 140 degrees, about 20 minutes. Transfer pork to a cutting board and let rest for 10 minutes.
2. Whisk vinegar and olive oil in a medium bowl. Add fennel, carrot, onion, and mint and toss to combine. Season with salt and pepper to taste and set aside.
3. Whisk mayonnaise, anchovies, garlic, and lemon zest in a small bowl to make aioli.
4. To build sandwiches, thinly slice pork, spread aioli inside of each roll, and top with a layer each of pork and slaw.
Source: Hannaford fresh Magazine, May - June 2016

Nutrition

Nutritional Facts
Servings Makes 4 sandwiches
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 4 g (20%)
Cholesterol 45 mg (15%)
Sodium 730 mg (30%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 2 g (8%)
Protein 20 g (33%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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