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"
smoker thermometer
ReplyDelete