Serves 6 sandwiches | Total Time: 3 hr 30 min

The Italian pork sandwich may be overshadowed by its sibling sandwich, the cheesesteak, but it’s no less a Philadelphia classic. Give the cheesesteak a run for its money by grilling the pork to add a smoky flavor with deliciously crispy crunch from the bark of the meat. This is one sandwich we are sure Rocky would consider a knockout!

Ingredients

• 2 Tablespoons Garlic, minced & divided
• 1 ½ Tablespoons fresh Rosemary, finely chopped
• 7 Tablespoons. Extra Virgin Olive Oil, divided
• 1 Tablespoon Kosher Salt
• 2 teaspoons Black Pepper, freshly ground
• 1 (2 ½ - 3 pound) boneless Pork Loin
• 1 bunch Broccoli Rabe
• ½ teaspoon dried crushed Red Pepper
• 12 slices Smoked Provolone Cheese
• 6 Sandwich Rolls

Instructions

Stir together 1 ½ Tbsp. garlic, rosemary, 3 Tbsp. olive oil, salt, and pepper in a small bowl. Place pork in a baking dish and rub with garlic marinade. Cover and chill at least 2 hours.

Remove pork from refrigerator and let sit at room temperature for 45 minutes. Meanwhile preheat one side of grill to 350° to 400° (medium-high) to create direct and indirect grilling zones. Place pork over the lit (direct zone) side of the grill and grill with the grill lid on for 4 minutes. Remove lid and flip the pork and grill on the other side for 4 minutes with the grill lid on.

Transfer the pork to the unlit (indirect zone) side of the grill and cook with the lid on the grill for 30 minutes or until a meat thermometer inserted into the thickest portion of the pork reads 145°. Remove pork from the grill, and let stand 5 minutes covered with aluminum foil before slicing.

Remove florets from broccoli rabe. Trim and discard ½ inch of the stem from the bottom of the broccoli rabe Cook 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 of the cooking water, and plunge broccoli rabe into an ice-water bath. Heat remaining 4 Tbsp. olive oil in a large skillet over medium heat and add the remaining garlic and red pepper and sauté for 1 minute. Add broccoli rabe and sauté for 5 minutes. Add reserved ½ cup cooking water and cook for 2 more minutes.

To serve arrange 2 slices of smoked provolone on the bottom of the sandwich rolls, top with pork and broccoli rabe.