Roast Pork Recipe

Make the mayo

In a small bowl, combine 3 tablespoons mayonnaise, 2 minced anchovy fillets, 1 teaspoon lemon juice, 1 tablespoon finely chopped fresh oregano (or 1/2 tsp dried), 1 minced garlic clove, 1/4 teaspoon black pepper and 1/4 teaspoon salt if desired. Whisk until smooth and well combined. Taste and adjust seasoning. Cover and refrigerate while you prepare the remaining components.

Trim tough stems from the broccoli rabe and cut into 2–3 inch lengths. Bring a medium pot of salted water to a boil. Blanch the broccoli rabe for 1 to 2 minutes until bright green and slightly tender, then drain and immediately plunge into an ice bath to stop cooking. Drain well and squeeze out excess water. Toss blanched broccoli rabe with 1 tablespoon olive oil and a pinch of salt and set aside.

If your pork tenderloin is not already thinly sliced, butterfly it and slice across the grain into 1/8–1/4 inch thin cutlets. Lightly season both sides of the slices with 3/4 teaspoon salt, 3/4 teaspoon black pepper (use the combined amounts from the ingredients), and 1 teaspoon dried oregano, pressing seasoning into the meat.

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon olive oil. Working in batches if necessary, cook the pork slices 1–2 minutes per side (depending on thickness) until just cooked through and nicely browned at the edges. Remove pork to a plate and keep warm. If desired, add a touch more oil between batches.

Preheat a sandwich press or skillet/griddle. If using a pan, have a heavy skillet (or another weighted pan) ready for pressing. Lightly brush cut sides of the 4 rolls with remaining 1 tablespoon olive oil or spread butter on cut sides for a richer crust.

Spread about 3/4 to 1 tablespoon of the oregano-anchovy mayo on the bottom half of each roll. Layer evenly with the warm pork slices (about 4 oz pork per sandwich), top each with roughly 2.5 oz blanched broccoli rabe, then place a provolone slice over the top.

Close the sandwich and place on the preheated press or skillet. If using a skillet, place the weighted pan on top to press. Cook 2–4 minutes until the rolls are crisp and the cheese is melted. If needed, transfer to a baking sheet and place under a broiler for 1 minute to finish melting cheese (watch carefully).

Remove sandwiches from the press, let rest 1 minute, then slice in half and serve immediately. Pass extra oregano-anchovy mayo on the side if desired.