Wednesday, September 29, 2010

Roast Pork Sandwiches with Peach Chutney

serves 4 (9 points +)

  • 1 pork tenderloin ( 1 pound)
  • 2 T. Dijon mustard

Peach Chutney:

  • 1/4 c. peach preserves
  • 3 T. finely chopped onion
  • 1 small garlic clove, minced
  • 1/4 tsp. dried mustard
  • 1/8 tsp. salt
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cinnamon
  • dash cayenne pepper
  • dash ground cloves
  • 1/4 c. fat free mayo
  • 4 onion rolls, split and toasted
  • lettuce or spinach leaves

Brush pork with mustard, place on a rack in a shallow roasting pan. Cover and bake at 425 for 40-45 minutes or until meat thermometer reads 160 degrees. Let stand for 5 minutes. Slice thinly.

Meanwhile, for chutney, in a small saucepan, combine preserves, onion, garlic and seasonings. Bring to a boil. Reduce heat to low and cook 7 minutes or until thickened. Set aside to cool.

Spread mayo over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops.

adapted from "Healthy Cooking"

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