Made with roasted pork tenderloin, pungent sliced provolone, and spicy, juicy broccoli rabe, this is a seriously good sandwich!
|2 T||olive oil (divided)|
|2 clv||garlic (sliced)|
|1 bn||broccoli rabe (tough ends discarded, sliced in half crosswise)|
|1⁄4 t||crushed red pepper flakes|
|1 lb||pork tenderloin|
|4||Italian rolls (sliced, tops hollowed out)|
|12 sli||provolone cheese|
Preheat oven to 350˚F.
Heat 1 tablespoon of the olive oil in a large, ovenproof skillet over low heat. Add the garlic and cook briefly, until golden. With a slotted spoon, transfer the garlic to a dish and set aside. Add the broccoli rabe to the skillet, sprinkle with salt, and cover. Cook about 7 minutes, using tongs to turn occasionally. Sprinkle with red pepper flakes, and cook, covered, turning occasionally, another 7 minutes. Remove broccoli rabe from skillet and set aside.
Sprinkle the pork with salt and pepper. Heat the last tablespoon of olive oil in the skillet over high heat. Brown the pork on all sides for a total of about 5 minutes. Place in the oven for 15 minutes, or until an internal temperature of 150˚F is reached. Remove from oven, leaving the oven on, and allow to rest 5-10 minutes before slicing.
Arrange a layer of sliced pork on the bottom half of each roll. Top with broccoli rabe and sauteéd garlic. Place 3 slices of provolone on top, over with the top halves of the rolls, then set on a baking sheet and bake 1-2 minutes, until the cheese is melted and the bread is light golden. Serve immediately!