**A Delicious Hawaiian Dinner Roll Sandwich**

As we begin to prepare our Hawaiian dinner roll sandwich, I'll start by adding about a cup and then roughly chopping it. The sweetness of the hawaiian roll is what's going to tie this entire dish together, so let's get started. Next, I'll add some fresh parsley to give it that nice burst of flavor. Parsley is delicious with salsa verde, but I've found that adding cilantro takes it to a whole new level.

Now, I'm going to sprinkle some red pepper flakes into the mix for an added kick of heat. You can never go wrong with a little spice, right? Now, let's add a drizzle of olive oil and start blending everything together until we get our desired consistency. It's all about finding that perfect balance of flavors in this salsa verde.

As I continue to blend, I'll check on the tenderloin to ensure it's cooked to perfection. Five minutes in, and it's looking amazing! The pork is so tender and juicy, with just a nice char from the sear earlier. It's time to taste our salsa verde and adjust as needed. With a pinch of salt and a squeeze of lemon juice, this salsa is coming along beautifully.

Now that our salsa is ready, I'll let it rest for another minute or two while I attend to the pork tenderloin. While we wait, I'll take the time to deglaze the pan with some white wine – in this case, a house Chardonnay. The alcohol will cook off and add depth to our gravy, which is what's really going to bring everything together.

With the wine reduced down to almost nothing, it's time to add in some chicken stock to thin out the gravy just a bit. I'll also add a knob of butter to enrich the flavor even further. As we wait for the gravy to thicken up, let's toast our hawaiian rolls in the pan with some hot butter.

Now that everything is ready, it's time to build our sandwich! Thinly sliced pork tenderloin, crispy fennel, and a dollop of our delicious salsa verde all come together on top of a toasted hawaiian roll. The combination of flavors and textures here is truly something special – the savory goodness of the pork, the crunch of the fennel, and the bright, tangy zip of the cilantro and lemon in our salsa verde.

This sandwich is not for the faint of heart; it's definitely not a "clean eating" option. But trust me when I say that it's worth indulging in every now and then. The sweetness of the hawaiian roll provides a nice surprise, while the pork tenderloin remains juicy and flavorful throughout. Each bite is like a party in your mouth – the flavors all come together to create something truly special.

In the end, this Hawaiian dinner roll sandwich is not just a meal; it's an experience. The combination of flavors and textures will leave you wanting more, and the hawaiian roll will have you hooked from the very first bite.

"WEBVTTKind: captionsLanguage: enthe fennel's been in the ice water i just want you to hear how crunchy this is hey everyone it's melissa miranda and i'm here in seattle washington today we're making a pork tenderloin sandwich with a fish sauce salsa verde on a hawaiian roll i'm really excited to make this sandwich today because i spent a lot of time in florence and this is my version of their porchetta sandwich we're using pork tenderloin and i know a lot of people can be really afraid of that cut but don't be it's one of the fastest cooking cuts it comes out moist and tender as long as you don't overcook it and we can find it on the back of the spine on the pork i'm going to add a little bit of this garlic salt if i can get it open you want to coat it nice and evenly same with the johnny's if you don't have johnny seasoning it has paprika garlic black pepper and salt and then half a teaspoon of coriander you don't want it to overpower because this has a really strong and distinct taste and then i'm going to go ahead and sprinkle just regular salt as well you can see it's nice and evenly coated i'm going to flip it over and then do the same thing and then at this point i'm gonna actually add some olive oil on both of them and this is the part where you can get a little bit messy but i'm gonna take the tenderloin and just really rub all those seasonings and spices in so you just want to marinate it either right beforehand or up to 30 minutes before the cast iron pen for me is one of my favorite tools in the kitchen is because the more you use it also the more it gets seasoned and adds more flavor to it the care of a cast iron is very important as well as you season it the best way to wash it and to clean it is to just clean it with water and you can season it by putting salt in the cast iron and leaving it in the oven to dry and then just wiping it out with a paper towel and a little bit of oil cast iron is hot medium-high heat i'm going to add a little bit of olive oil to the pot the way you can tell that the oil is hot is there's little ripples in the pot it means that it's ready to go all right so i'm going to take my pork tenderloin place it in and that's the sound that you want to hear i'm going gonna place the other one in by browning it you're able to put all the juice to remain inside so that when you cut into the tenderloin later it's gonna be so juicy and so amazing i'm gonna do two minutes per side so i'm going to flip it over right now and as you can tell there's this incredible brown crust on the porch same with the other one and we're just going to kind of rotate it into three so all the sides are nice and golden brown there's a market stall in florence where i lived and there's this place called nerbone and they're famous for their pork sandwiches and they put it in a wrapper and you just like stick your bread in there and it's one of the most amazing things and so i can't wait for this to be our version for you to try so the pork you can see is nice and brown on all sides i'm turning the heat off and then we're putting it in the oven that's been preheated at 400 degrees i'm going to start it at 15 minutes i'm going to check it we want the temperature to be 145 degrees inside all right so we have fennel the reason why we're using it today in this sandwich is because it's going to provide a nice crunch to the sweet and like tender pork and the sweetness of the hawaiian roll as well we don't use the fennel tops if you have a fish stock or chicken stock or any kind of stock this is something that you can put in these things are called fennel fronds and these are great for garnish making your dishes look really beautiful you can add them in salads and they taste really good too the way i like to fennel i i like to fennel the way i like to cut fennel is to actually cut it in half and you can just cut it really thinly in a radial scent so it's like i'm gonna go like a clock and you can see that i'm cutting the fennel super thin it's really nicely shaved and then i'm just going to put it here into the ice water bath ice just helps kind of it's like it shocks the vegetables and it kind of wakes everything up but if there's no ice just use really really cold water i'm going to cut half of a lemon i'm going to catch any seeds that fall out and that's going to help keep the color of the fennel nice and bright and then it's also going to help season the fennel as well next step salsa verde the salsa verde is normally made with parsley garlic lemon and olive oil but today we're adding a filipino twist by adding fish sauce cilantro and a little bit of heat i have garlic here i'm gonna add two cloves you can see these cloves are pretty large i'm gonna smash it and kind of give it a rough chop to kind of help the immersion blender out if you're not a huge fan of garlic i'd probably just add like one clove but garlic's good for you so don't be afraid plus it keeps vampires away just kidding i've got my leftover lemon make sure you catch all the seeds if you don't have lemon you can also use vinegar i'm going to add our fish sauce now about a teaspoon it adds another layer of umami a little bit of funkiness and then i'm also going to add a pinch of salt that's going to kind of help add a little bit of just salinity to the dish so it's not all just fish sauce in italy there's a thing called kolatura which is just like the liquid extracted from the anchovies um it's definitely a lot stronger than this fish sauce this fish sauce is a little bit lightened out but don't be afraid it's really good makes everything really tasty my timer for 15 minutes just went on the pork i'm gonna give it a check really quick to see how it's doing i'm gonna just flip it over so we can cook this other side you can see how nice and brown it is and then i'll put the timer on for about another five minutes because these are pretty big pork tenderloins so we have flat leaf parsley here i'm just gonna shave off the leaves using my knife to help out the immersion blender and the same thing with the food processor i'm gonna give it a nice rough chop and then i've got cilantro here as well and i'm going to do the same amount which is about a cup and then the same thing give it a nice rough chop i think parsley is delicious with the salsa verde but it i don't know it's not as exciting until you add cilantro to it i'm gonna add some red pepper flakes because i do like to add a little bit of heat to this dish a little bit of water a little bit of olive oil and then we're gonna start blending so right now i'm just blending to break up the leaves and then i'm gonna start pouring in olive oil to help emulsify and make this more of a salsa texture all right it's been five minutes i'm gonna check on the tenderloin and then we'll get back to the salsa the pork is looking amazing this is actually a perfect time to kind of taste to see where our salsa verde is at oh my god it's so good um i'm gonna add a little bit more fish sauce to it the garlic brings a really really nice heat the red chili flakes are in there i'm gonna add a little bit of pinch of salt and then a little bit more olive oil and then the lemon brings this bright really nice kind of acidic brightness to it all right salsa ready it's okay if it's chunky too you're just putting this on a sandwich i'm gonna take the pork let it rest over here the good thing about the cast iron is that there's a lot of like juice and drippings in this pan that shouldn't go to waste because that's where a lot of the flavor is and then i'm actually going to use a little bit of white wine i've got the heat on right now and you can kind of see it bubbling you can see there's some like crispy bits that are on the bottom of this pan the white wine is going to help bring that off and help deglaze the pan you can use any white wine if you have a bottle of white wine opened in your fridge this would be a great time to use it i'm using just a house wine chardonnay what's happening right now is the alcohol is actually cooking off and burning burning out but leaving its flavor inside of here and when you smell it you can smell to see if the wine still lingers but right now it smells like the wine is all cooked off all right so this is a perfect opportunity to add your chicken stock just a couple of tablespoons i'm going to add a knob of butter to this to about a tablespoon you can see that it's reducing down and getting really thick so our gravy's done we're gonna make our sandwiches with hawaiian dinner rolls um these are perfect because you can eat like three and not feel guilty if you've not had a hawaiian roll you should probably go out to the store and buy one right now because it's gonna change your life they're sweet fluffy and they're gonna work really well with the savoriness and the acidity of everything that we have working on our sandwich i've got some hot butter working in a pan so i can toast these guys up and then that'll also help because we've got such kind of like a juicy sandwich to help so it won't fall apart our pork has been resting for the last 10 minutes i really like to slice the pork super thinly because we had seared the pork earlier it's really tender it's really juicy and it's not dry and it has so much flavor because of the dry rub that we put on it earlier i'm gonna put the sliced meats over here so i have my toasted hawaiian rolls here i'm actually gonna take this bottom and just dip it in the gravy and then i'm gonna put a couple of pieces of this pork tenderloin on top i'm gonna add some slices of fennel for some crunch and you can see how the ice kind of made it really curly it's super crunchy and bright and then i'm going to add our salsa verde on the top so the sandwich has so many layers to it which is awesome it has the savoriness juiciness tenderness of the pork tenderloin the crisp and crunch of the fennel and then the brightness of the salsa verde on top this is our pork tenderloin and fish sauce salsa verde with cilantro fennel on a hawaiian roll it's so good i can't even say anything the brightness of the cilantro and the lemon and there's a tiny bit of heat from the red pepper flakes the pork tenderloin is just so juicy and the sweetness of the hawaiian roll adds just like a nice surprise to this it definitely isn't a clean eating sandwich but it's definitely worth it oh my gosh i'm not sweating it's fine because these pants are super insulated okay whatthe fennel's been in the ice water i just want you to hear how crunchy this is hey everyone it's melissa miranda and i'm here in seattle washington today we're making a pork tenderloin sandwich with a fish sauce salsa verde on a hawaiian roll i'm really excited to make this sandwich today because i spent a lot of time in florence and this is my version of their porchetta sandwich we're using pork tenderloin and i know a lot of people can be really afraid of that cut but don't be it's one of the fastest cooking cuts it comes out moist and tender as long as you don't overcook it and we can find it on the back of the spine on the pork i'm going to add a little bit of this garlic salt if i can get it open you want to coat it nice and evenly same with the johnny's if you don't have johnny seasoning it has paprika garlic black pepper and salt and then half a teaspoon of coriander you don't want it to overpower because this has a really strong and distinct taste and then i'm going to go ahead and sprinkle just regular salt as well you can see it's nice and evenly coated i'm going to flip it over and then do the same thing and then at this point i'm gonna actually add some olive oil on both of them and this is the part where you can get a little bit messy but i'm gonna take the tenderloin and just really rub all those seasonings and spices in so you just want to marinate it either right beforehand or up to 30 minutes before the cast iron pen for me is one of my favorite tools in the kitchen is because the more you use it also the more it gets seasoned and adds more flavor to it the care of a cast iron is very important as well as you season it the best way to wash it and to clean it is to just clean it with water and you can season it by putting salt in the cast iron and leaving it in the oven to dry and then just wiping it out with a paper towel and a little bit of oil cast iron is hot medium-high heat i'm going to add a little bit of olive oil to the pot the way you can tell that the oil is hot is there's little ripples in the pot it means that it's ready to go all right so i'm going to take my pork tenderloin place it in and that's the sound that you want to hear i'm going gonna place the other one in by browning it you're able to put all the juice to remain inside so that when you cut into the tenderloin later it's gonna be so juicy and so amazing i'm gonna do two minutes per side so i'm going to flip it over right now and as you can tell there's this incredible brown crust on the porch same with the other one and we're just going to kind of rotate it into three so all the sides are nice and golden brown there's a market stall in florence where i lived and there's this place called nerbone and they're famous for their pork sandwiches and they put it in a wrapper and you just like stick your bread in there and it's one of the most amazing things and so i can't wait for this to be our version for you to try so the pork you can see is nice and brown on all sides i'm turning the heat off and then we're putting it in the oven that's been preheated at 400 degrees i'm going to start it at 15 minutes i'm going to check it we want the temperature to be 145 degrees inside all right so we have fennel the reason why we're using it today in this sandwich is because it's going to provide a nice crunch to the sweet and like tender pork and the sweetness of the hawaiian roll as well we don't use the fennel tops if you have a fish stock or chicken stock or any kind of stock this is something that you can put in these things are called fennel fronds and these are great for garnish making your dishes look really beautiful you can add them in salads and they taste really good too the way i like to fennel i i like to fennel the way i like to cut fennel is to actually cut it in half and you can just cut it really thinly in a radial scent so it's like i'm gonna go like a clock and you can see that i'm cutting the fennel super thin it's really nicely shaved and then i'm just going to put it here into the ice water bath ice just helps kind of it's like it shocks the vegetables and it kind of wakes everything up but if there's no ice just use really really cold water i'm going to cut half of a lemon i'm going to catch any seeds that fall out and that's going to help keep the color of the fennel nice and bright and then it's also going to help season the fennel as well next step salsa verde the salsa verde is normally made with parsley garlic lemon and olive oil but today we're adding a filipino twist by adding fish sauce cilantro and a little bit of heat i have garlic here i'm gonna add two cloves you can see these cloves are pretty large i'm gonna smash it and kind of give it a rough chop to kind of help the immersion blender out if you're not a huge fan of garlic i'd probably just add like one clove but garlic's good for you so don't be afraid plus it keeps vampires away just kidding i've got my leftover lemon make sure you catch all the seeds if you don't have lemon you can also use vinegar i'm going to add our fish sauce now about a teaspoon it adds another layer of umami a little bit of funkiness and then i'm also going to add a pinch of salt that's going to kind of help add a little bit of just salinity to the dish so it's not all just fish sauce in italy there's a thing called kolatura which is just like the liquid extracted from the anchovies um it's definitely a lot stronger than this fish sauce this fish sauce is a little bit lightened out but don't be afraid it's really good makes everything really tasty my timer for 15 minutes just went on the pork i'm gonna give it a check really quick to see how it's doing i'm gonna just flip it over so we can cook this other side you can see how nice and brown it is and then i'll put the timer on for about another five minutes because these are pretty big pork tenderloins so we have flat leaf parsley here i'm just gonna shave off the leaves using my knife to help out the immersion blender and the same thing with the food processor i'm gonna give it a nice rough chop and then i've got cilantro here as well and i'm going to do the same amount which is about a cup and then the same thing give it a nice rough chop i think parsley is delicious with the salsa verde but it i don't know it's not as exciting until you add cilantro to it i'm gonna add some red pepper flakes because i do like to add a little bit of heat to this dish a little bit of water a little bit of olive oil and then we're gonna start blending so right now i'm just blending to break up the leaves and then i'm gonna start pouring in olive oil to help emulsify and make this more of a salsa texture all right it's been five minutes i'm gonna check on the tenderloin and then we'll get back to the salsa the pork is looking amazing this is actually a perfect time to kind of taste to see where our salsa verde is at oh my god it's so good um i'm gonna add a little bit more fish sauce to it the garlic brings a really really nice heat the red chili flakes are in there i'm gonna add a little bit of pinch of salt and then a little bit more olive oil and then the lemon brings this bright really nice kind of acidic brightness to it all right salsa ready it's okay if it's chunky too you're just putting this on a sandwich i'm gonna take the pork let it rest over here the good thing about the cast iron is that there's a lot of like juice and drippings in this pan that shouldn't go to waste because that's where a lot of the flavor is and then i'm actually going to use a little bit of white wine i've got the heat on right now and you can kind of see it bubbling you can see there's some like crispy bits that are on the bottom of this pan the white wine is going to help bring that off and help deglaze the pan you can use any white wine if you have a bottle of white wine opened in your fridge this would be a great time to use it i'm using just a house wine chardonnay what's happening right now is the alcohol is actually cooking off and burning burning out but leaving its flavor inside of here and when you smell it you can smell to see if the wine still lingers but right now it smells like the wine is all cooked off all right so this is a perfect opportunity to add your chicken stock just a couple of tablespoons i'm going to add a knob of butter to this to about a tablespoon you can see that it's reducing down and getting really thick so our gravy's done we're gonna make our sandwiches with hawaiian dinner rolls um these are perfect because you can eat like three and not feel guilty if you've not had a hawaiian roll you should probably go out to the store and buy one right now because it's gonna change your life they're sweet fluffy and they're gonna work really well with the savoriness and the acidity of everything that we have working on our sandwich i've got some hot butter working in a pan so i can toast these guys up and then that'll also help because we've got such kind of like a juicy sandwich to help so it won't fall apart our pork has been resting for the last 10 minutes i really like to slice the pork super thinly because we had seared the pork earlier it's really tender it's really juicy and it's not dry and it has so much flavor because of the dry rub that we put on it earlier i'm gonna put the sliced meats over here so i have my toasted hawaiian rolls here i'm actually gonna take this bottom and just dip it in the gravy and then i'm gonna put a couple of pieces of this pork tenderloin on top i'm gonna add some slices of fennel for some crunch and you can see how the ice kind of made it really curly it's super crunchy and bright and then i'm going to add our salsa verde on the top so the sandwich has so many layers to it which is awesome it has the savoriness juiciness tenderness of the pork tenderloin the crisp and crunch of the fennel and then the brightness of the salsa verde on top this is our pork tenderloin and fish sauce salsa verde with cilantro fennel on a hawaiian roll it's so good i can't even say anything the brightness of the cilantro and the lemon and there's a tiny bit of heat from the red pepper flakes the pork tenderloin is just so juicy and the sweetness of the hawaiian roll adds just like a nice surprise to this it definitely isn't a clean eating sandwich but it's definitely worth it oh my gosh i'm not sweating it's fine because these pants are super insulated okay what\n"