Porchetta Panino (Pork and Broccoli Rabe Sliders)
These pork sliders have a satisfying flavor that is sure to delight.
1 pork tenderloin
4 tbsp. oil, divided
½ tsp. each salt and pepper
2 tbsp. minced garlic
1 tsp. dried rosemary
1 cup onion, chopped
3 cups broccoli rabe, escarole or kale, chopped
3 cups chicken broth
¼ tsp. each salt and pepper
¼ tsp. crushed red pepper
8 slider rolls
8 thin slices provolone cheese
Sliced pickled pepperoncini (optional)
Set oven to 400 or grill on high. Drizzle 2 tbsp. oil over tenderloin and sprinkle with salt and pepper. Grill tenderloin for 15-18 minutes or until just cooked through. If sautéing, add pork tenderloin to preheated frying pan and sear on two sides, 5-6 minutes until well-browned then bake for 12-15 minutes until just cooked through. Take off heat, let rest 10 minutes, and then carve into 8 slices.
Heat remaining 2 tbsp. oil in frying pan to medium heat. Add garlic, rosemary, and onion and cook about 5 minutes until slightly browned and softened. Add broccoli rabe, cook 5 minutes while stirring until soft and tender. Add chicken broth to vegetables, and season with salt, pepper and crushed red pepper. Cook 5 more minutes and take off heat. Add slices of pork to broth and with vegetables; stir until coated. Place a serving of the moistened pork and broccoli rabe on each slider, making sure to drizzle a little of the sauce on the inside of the roll. Top warm pork and broccoli rabe with provolone slices and pickled peppers.
By Lori Ross, Southern Boating January 2018