Grilled Pork Sandwiches with Fennel, Dill, and Cucumber

Grilled Pork Sandwiches with Fennel, Dill, and Cucumber
Photo by Scott Phillips

Ingredients

  • ½ cup lightly packed fresh dill sprigs
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • 1/3 cup mayonnaise
  • 4 large sandwich rolls, split and toasted
  • 1 medium pork tenderloin (about 1-¼ lb.), trimmed of any excess fat and silverskin and cut in half crosswise
  • 3 Tbs. fennel seeds, coarsely crushed
  • + 2 more ingredients
    • ½ cup thinly sliced cucumber
    • ¼ tsp. ground allspice

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 sid...

View full recipe at Fine Cooking

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