Pork Tenderloin Sandwiches

Recipe from Diabetic Living
Pork Tenderloin Sandwiches
SERVINGS
4
SERVING SIZE
1  sandwich
PREP TIME
25 mins
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Pork
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

Related Video
How to Make Roasted Pork Tenderloin

Learn how to make this roasted pork tenderloin for a lean and flavorful pork recipe. Serve with your favorite chutney or cranberry sauce and your meal is set.

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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