The Portuguese people eat these pork sandwiches like we Americans eat burgers — anytime and anywhere. The Bifana is so popular, McDonald’s even launched the McBifana in Portugal.
It is a perfect storm of flavors and textures coming together to sweep you up and take your taste buds to wanting more and more.
1 pound Boneless pork tenderloin (thinly sliced about a ¼ inch thick (8 slices))
2 tablespoons olive oil
Marinade:
1 package of Bifana Seasoning Mix
1 cup water
1 cup white wine (Port wine or other sweet, rich white wine)
2 tablespoons red wine vinegar
4 bread rolls
Directions:
Mix marinade ingredients, add pork, and marinate 24 hours.
In a large skillet, heat olive oil over medium-high heat.
Add 4 cutlets at a time from the marinade. Sauté in heated skillet until just beginning to brown on both sides, turning only once, about 1 ½ minutes per side.
Assemble four beautiful Bifana sandwiches. Two cutlets per sandwich. Drizzle the pan dripping over the cutlets.
