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A Classic Portuguese Marinated Pork Sandwich
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4 bread rolls (Portuguese Papo Secos)

1.5 pounds pork loin chops (boneless pork chops/pork loin roast thinly sliced)

7 cloves of garlic

2 TBSP olive oil

1/2 cup white wine

1 tsp paprika
1 TBSP piri-piri (hot sauce)

4 bay leaves

1 TBSP white wine vinegar or lemon juice

1-1/4 tsp salt

black pepper to taste
mustard
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INSTRUCTIONS
1. Marinade: In a container, place the chopped garlic, bay leaves, white wine, white vinegar, paprika, hot sauce, salt and black pepper.
2. Slice the pork loin into 1/8 -1/4 inch slices. Putt the sliced pork between two pieces of plastic wrap and pound the pork. Place the sliced and pounded pork in the marinade. Marinate for 3 hours in the refrigerator.
3. Take the pork out of the marinade and dry with paper towels. Heat up a frying pan with olive oil. Sauté the pork for about two minutes on each side. Take the cooked pork out of the pan and reserve on a plate.
4. Pour the marinade into a separate pan or pot and bring to a boil.
5. Deglaze the pan that you cooked the pork with about a 1-2 TBSP of marinade.
6. Cut the bread roll in half and rub the bread in the pan to soak up the deglazed juices.
7. Assemble the sandwich and drizzle with yellow mustard. Serve with a small bowl of cooked marinade - to dip the sandwich.