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Sheet Pan Italian Pork and Fennel Sandwiches
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 ½-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
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