Sheet Pan Italian Pork and Fennel Sandwiches

Sheet pan pork with roasted veggies is a dinner staple in our house. While I tend to steer clear of starchy carbs during the week, my husband Adam devours them. Enter the idea for this sandwich. He slathered his sandwich with the tangy mayo and I ate mine thinly sliced with the broccoli. Both just as delicious, both parties full and happy. Adam does not eat onions so I have to get creative with toppings when it comes to sandwiches. Fennel has always amazed me. The flavor of it raw vs. cooked is massively different. Some are turned away as the licorice flavor shines through when raw, but when cooked and slightly caramelized, it is sweet and savory and entirely something else. If only this was the kind of science they taught me in high school...

Ingredients:

1 tablespoon fennel seeds, lightly crushed

1 tablespoon garlic powder

1 teaspoon dried rosemary 

Kosher salt and freshly ground black pepper

1 pork tenderloin (about 1 pound)

1 tablespoon honey

1 small bulb fennel, cored and sliced 1/2-inch thick

2 tablespoons olive oil

2 teaspoons balsamic vinegar

10 ounces broccoli florets

Pinch of red pepper flakes

3 tablespoon mayonnaise

1 tablespoon lemon juice

4 sesame seed brioche buns, lightly toasted

Cooking Method:

Preheat the oven to 425 degrees F.  

Mix the fennel seeds, garlic powder, dried rosemary, 2 teaspoons salt, and a generous amount of black pepper in a large bowl. Place the pork tenderloin onto a sheet pan and brush with the honey. Press the spice mixture all over the pork (reserve the large bowl as you will use it again)  picking up any that drops onto the sheet pan and rubbing it into the pork. 

Add the fennel, 1 tablespoon olive oil, the balsamic, 1/2 teaspoon salt, and a few grinds of black pepper, and toss to coat evenly. Scatter the fennel onto the same sheet pan as the pork, being sure to leave enough room for the broccoli while making sure the fennel is not too crowded. Add the broccoli, remaining 1 tablespoon olive oil, red pepper flakes, 1/4 teaspoon salt, and a few grinds of black pepper to the same bowl as the fennel and toss to coat evenly. Scatter on the remaining part of the sheet pan. 

Bake until the broccoli is lightly golden and crispy, the fennel is softened and caramelized and the pork registers 140 degrees F on a digital thermometer, 23 to 25 minutes. Allow the pork to rest 10 minutes before thinly slicing it. 

Meanwhile, mix the mayonnaise and lemon juice in a small bowl. Spread the mayonnaise on both halves of the buns. Divide the pork among the bottom of the buns. Top with the fennel and close up the sandwich. Serve with broccoli. 

That’s all you need.