Pork Tenderloin Sandwiches

Recipe from Diabetic Living
Pork Tenderloin Sandwiches
1  sandwich
25 mins
not yet rated
add your rating
add a comment

Related Categories:

Shop Kitchen ▾
  • 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

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.
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.)
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
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, Monounsaturated 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
Back to Top