Grilled Pork Sandwiches with Fennel, Dill, and Cucumber

Inspired by the fennel-forward flavors of a classic Italian porchetta sandwich, this grilled version made with pork tenderloin comes together quickly.

• 3 Tbs. fennel seeds, coarsely crushed
• 1/4 tsp. ground allspice
• Kosher salt and freshly ground black pepper
• 1 Tbs. extra-virgin olive oil
• 1 medium pork tenderloin (about 1-1/4 lb.), trimmed of any excess fat and silverskin and cut in half crosswise
• 1/3 cup mayonnaise
• 4 large sandwich rolls, split and toasted
• 1/2 cup thinly sliced cucumber
• 1/2 cup lightly packed fresh dill sprigs

Prepare a medium (375°F) gas or charcoal grill fire.

In a small bowl, combine 1-1/2 Tbs. of the fennel seeds, 1/8 tsp. of the allspice, and 1/8 tsp. each salt and pepper. Stir in the oil and then press the mixture onto the pork. Grill the pork, turning with tongs, until nicely browned on all sides and 140°F to 145°F in the center, 17 to 21 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.

Meanwhile, in a small bowl, combine the mayonnaise with the remaining 1-1/2 Tbs. crushed fennel seeds, 1/8 tsp. allspice, 1/8 tsp. salt, and several grinds of pepper. Spread the rolls with the mayonnaise mixture. Thinly slice the pork crosswise. Arrange the pork on the rolls with the cucumbers and dill. Serve warm.