Bifanas (Pork Tenderloin Sandwiches)

This is almost like a Buffalo wing sandwich, but with pork.  The pork is sliced thin and marinated in a hot sauce mixture.  After cooking it is piled high on a crusty bun.


Bifanas (Pork Tenderloin Sandwiches)


4 sandwiches

Time to Make

  • 15 minutes of preparation, plus marinating (4-12 hours)
  • 20 minutes to cook


  • 2 1/2 pounds pork tenderloin
  • 6 garlic cloves, minced
  • 1/2 tablespoon coarse salt
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup white wine
  • 1 tablespoon of a mild hot pepper sauce
  • 3 tablespoons unsalted butter
  • 4 large crusty buns



  1. Slice the pork into thin pieces and place in a large bowl.  Add the garlic, salt, lemon and lime juices, wine, and hot sauce.  Mix well and marinate at least 4 hours or overnight.
  2. Melt the butter in a large skillet over medium high heat.  Once it starts to bubble, pour in the pork, marinade and all.  Arrange the pork so that it is in one layer.  Cover the skillet and cook until the liquid is reduced by half.  Test the pork to make sure it is tender.  Add additional salt if needed.
  3. Pile pork on the bottom of the bun, spoon a little sauce on, then replace the top bun and serve.

One thought on “Bifanas (Pork Tenderloin Sandwiches)

  1. What a great sandwich! I had the butcher slice the tenderloin for me so I could get it as thin as possible. The preparation is so easy. I marinated the pork overnight and cooked the next day. You need to keep an eye on this while it’s cooking so the liquid doesn’t dissipate. It is so flavorful, you don’t want to lose a drop! I served this on Portuguese rolls, and it was just wonderful. Made for Culinary Quest 2016.


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