Pork Tenderloin Sandwiches
Recipe from Diabetic Living


Pork Tenderloin Sandwiches

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Servings: 4
Serving size: 1  sandwich
Prep Time: 25 mins
Related Categories: Pork
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Ingredients
  • 12   ounces 
    pork tenderloin
  • 2   tablespoons 
    all-purpose flour
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    onion powder or garlic powder
  • 1/4  teaspoon 
    cayenne pepper
  • 1/4  teaspoon 
    ground black pepper
  • 2   tablespoons 
    vegetable oil
  • 4   
    whole-wheat hamburger buns, split and toasted
  • 1   
    recipe Broccoli Slaw
  •  
    Ketchup, yellow mustard, and/or pickles (optional)
Broccoli Slaw
  • 2   tablespoons 
    vinegar
  • 1   tablespoon 
    honey
  • 1/4  teaspoon 
    salt
  • 1/8 - 1/4  teaspoon 
    black pepper
  •  
    Several dashes bottled hot pepper sauce (optional)
  • 2   cups 
    packaged shredded broccoli (broccoli slaw mix)
  • 2   tablespoons 
    thinly sliced green onion
  • 1   tablespoon 
    snipped fresh parsley

Directions
1.
Cut pork crosswise into four pieces. Place one pork piece between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet, working from center to edges until 1/4 inch thick. Remove plastic wrap. Repeat with remaining pork pieces.
2.
In a shallow dish, combine flour, salt, onion powder, cayenne pepper, and black pepper. Dip meat into the flour mixture, turning to coat. In a very large skillet, heat oil over medium heat. Add pork; cook for 8 to 10 minutes or until no pink remains and juices run clear, turning once. (If all the pork slices won't fit in the skillet, cook in two batches, adding additional oil if necessary.)
3.
To serve, place pork pieces in buns. Serve with Broccoli Slaw. If desired, serve with ketchup, mustard, and/or pickles. Makes 4 sandwiches (1 sandwich per serving)
Broccoli Slaw
1.
In a screw-top jar combine vinegar, honey, salt, black pepper, and, if desired, bottled hot pepper sauce. Cover and shake well. In a medium bowl combine broccoli, green onion, and parsley. Pour vinegar mixture over vegetable mixture; toss to coat. Cover and chill for 2 to 24 hours before serving.

Nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 10, chol. (mg) 55, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 10, pro. (g) 23, vit. A (IU) 1360.53, vit. C (mg) 37.2, Thiamin (mg) 1.02, Riboflavin (mg) 0.47, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.7, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 0.43, sodium (mg) 560, Potassium (mg) 372, calcium (mg) 131.26, iron (mg) 2.7, Vegetables () 0.5, Starch () 2, Lean Meat () 2.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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