Italian Grilled Pork Sandwiches

• 2 tablespoons minced garlic, divided
• 1 1/2 tablespoons finely chopped fresh rosemary
• 7 tablespoons extra virgin olive oil, divided
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 (2 3/4-pound) boneless pork loin
• 1 bunch broccoli rabe
• 1/2 teaspoon dried crushed red pepper
• 12 1/2-ounce smoked provolone cheese slices
• 6 hoagie rolls, split

1. Stir together 1 1/2 tablespoons garlic, rosemary, 3 tablespoons oil, salt and pepper in a small bowl.
2. Place pork in a baking dish; rub pork with garlic mixture.
3. Cover and chill at least 2 hours.
4. Let pork stand at room temperature 45 minutes.
5. Meanwhile, light 1 side of grill, heating to 350 to 400 (medium/high) heat; leave other side unlit.
6. Place pork over lit side, and grill, covered with grill lid, 4 minutes, turning often.
7. Transfer pork to unlit side of grill, and grill, covered with grill lid, 30 minutes or until a meat thermometer inserted into thickest portion registers 145.
8. Remove from grill, and let stand 5 minutes before slicing.
9. Remove florets from broccoli rabe.
10. Trim and discard 1/2 inch of stem from bottom of broccoli rabe.
11. Cook leaves and stems in boiling water 2 minutes.
12. Add florets; cook 5 minutes.
13. Drain, reserving 1/2 cup cooking water, and plunge into an icewater bath.
14. Heat remaining 4 tablespoons oil in a large skillet over medium heat.
15. Add remaining garlic and red pepper; saute 1 minute.
16. Add broccoli; saute 5 minutes.
17. Add reserved 1/2 cup water; cook 2 more minutes.
18. Arrange 2 cheese slices on bottom halves of rolls; top with pork, broccoli and tops of rolls.

garlic, fresh rosemary, extra virgin olive oil, kosher salt, freshly ground black pepper, pork loin, broccoli rabe, red pepper, provolone cheese, hoagie rolls

Taken from www.foodrepublic.com/recipes/italian-grilled-pork-sandwiches-recipe/ (may not work)