Bifanas
 
Prep time
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This pork tenderloin sandwich recipe comes directly from mom's recipe book. Another wonderful, traditional recipe from the Azores Islands. So full of flavour!
Author:
Recipe type: Main
Cuisine: Portuguese
Serves: 4 large sandwiches
Ingredients
  • 2½ lbs pork tenderloin
  • 6 cloves garlic minced
  • ½ tbs course salt
  • ¼ cup freshly squeezed lemon juice
  • 2 tbs freshly squeezed lime juice
  • ¼ cup white wine
  • 1 tbs (a mild) hot pepper sauce (or Frank's hot sauce as a substitute)
  • 3 tbs unsalted butter
  • 4 large crusty buns
Instructions
  1. Thinly slice the pork tenderloin in into pieces and place in a large bowl.
  2. Add the minced garlic, course salt, lemon juice, lime juice, white wine and hot pepper sauce.
  3. Mix well, cover and place in the fridge for at least 4 hours or over nights.
  4. In a large pan, melt the butter on medium high.
  5. Once the butter is melted and starts to bubble, carefully pour in the pork and marinade.
  6. Straighten out the pork to make one layer and cover.
  7. Continue to cook on medium high until the liquids are reduced to half.
  8. T]Uncover and taste a piece of pork for doneness. The pork should tender. Adjust salt if needed by adding another pinch or two.
  9. Shut off the stove.
  10. Cut large buns and pile meat onto the bottom of each bun. Spoon some of the sauce from the pan over the meat.
  11. Place the top of the bun on the sandwich and serve hot with a cold beverage!
Recipe by Photos & Food at https://www.photosandfood.ca/2015/07/25/pork-tenderloin-sandwiches-bifanas-das-ribeiras/