Pork-Veggie Sandwiches
From: Better Homes and GardensAlthough this heavy-duty sandwich calls for pork tenderloin, avocado, and tomato, you can accessorize it with your favorite trimmings.
Servings: Serves 4
Total: 15 mins
- Rate and Comment
- Add to Shopping List
Ingredients
1 18.4-oz. peppercorn-seasoned pork tenderloin
1 ripe avocado
1 10-inch focaccia, cut into quarters and split horizontally
1/2 of a medium red onion, thinly sliced
1 large tomato, cored and sliced
Directions
1. Preheat broiler. Slice tenderloin into 1/2-inch-thick slices; flatten slightly with palm of hand. Arrange slices on unheated rack of broiler pan. Broil 4 inches from heat 4 to 6 minutes or until just slightly pink in center, turning once.
2. Meanwhile, halve, seed, and peel avocado; transfer to small bowl. Mash with fork. Stir in 1/4 tsp. salt and 1/8 tsp. pepper.
3. Spread bottoms of bread quarters with avocado mixture. Layer red onion, pork, and tomato on top of avocado mixture. Add bread tops; halve. Serves 4 (2 pieces each).
Nutrition Facts
Calories 476, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 61 mg, Sodium 925 mg, Carbohydrate 57 g, Total Sugar 2 g, Fiber 7 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 13%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
