The Italian pork sandwich may be overshadowed by its sibling sandwich, the cheese steak, but it’s no less of a Philadelphia classic. Get ready to give the cheese steak sandwich a run for its money by grilling pork to perfection, with a smoky flavor to the deliciously crispy, crunchy bark on the surface of the meat. This is one sandwich Rocky Balboa would consider a knockout!
YIELD: 6 SERVINGS • COOK TIME: 53 MINUTES
2 tbsp (19 g) minced garlic, divided
1½ tbsp (3 g) finely chopped fresh rosemary
7 tbsp (104 ml) extra-virgin olive oil, divided
1 tbsp (18 g) kosher salt
2 tsp (6 g) freshly ground black pepper
1 (2½–3-lb [1.1–1.3-kg]) boneless pork loin
1 bunch broccoli rabe
½ tsp red pepper flakes
12 slices smoked provolone cheese
6 sandwich rolls
Stir together 1½ tablespoons (14 g) of garlic, rosemary, 3 tablespoons (44 ml) of olive oil, salt and pepper in a small bowl. Place the pork in a baking dish and rub with the garlic marinade. Cover and chill for at least 2 hours.
Remove the pork from the refrigerator and let it sit at room temperature for 45 minutes. Meanwhile, preheat one side of the grill to medium-high, 350 to 400°F (177 to 204°C), to create a two-zone cooking configuration. Place the pork loin directly over the hot charcoal, and cook with the grill lid on for 4 minutes. Remove the lid, flip the pork loin and cook with the lid on for an additional 4 minutes.
Move the pork loin to the indirect zone. Place the lid on the grill and cook using indirect heat for 30 minutes, or until a meat thermometer inserted into the thickest portion of the pork reads 145°F (63°C). Remove the pork from the grill and let it stand for 5 minutes covered with aluminum foil before slicing.
Remove the florets from the broccoli rabe. Trim and discard ½ inch (1.3 cm) of the stem from the bottom of the broccoli rabe. Cook the leaves and stems in boiling water for 2 minutes; then add the florets and cook for an additional 5 minutes.
Drain the broccoli rabe, reserving ½ cup (120 ml) of the cooking water, and plunge the broccoli rabe into an icewater bath. Heat the remaining 4 tablespoons (60 ml) of olive oil in a large skillet over medium heat and add the remaining ½ tablespoon (5 g) of garlic and the red pepper flakes. Sauté for 1 minute. Add the broccoli rabe and sauté for 5 minutes. Add the reserved ½ cup (120 ml) of cooking water and cook for 2 more minutes.
To serve, arrange 2 slices of smoked provolone on the bottom of the sandwich rolls, and top with the sliced pork loin and broccoli rabe.