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"