Roast Pork Sandwiches with Peach Chutney Recipe

Roast Pork Sandwiches with Peach Chutney Recipe photo by Taste of Home

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“This combination of roast pork with peach chutney used to be a favorite Sunday dinner. Since my big family’s on their own now, I cut the recipe down for sandwiches.” Lillian K. Julow - Gainesville, FL

This recipe is:

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Healthy

Diabetic Friendly

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Roast Pork Sandwiches with Peach Chutney Recipe

Prep: 15 min. Bake: 35 min.

Yield: 4 Servings

15 35 50

Ingredients

1 pork tenderloin (1 pound)
2 tablespoons spicy brown mustard
PEACH CHUTNEY:
1/4 cup peach preserves
3 tablespoons finely chopped onion
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/4 teaspoon mustard seed
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash cayenne pepper
Dash ground cloves
1/4 cup fat-free mayonnaise
4 onion rolls, split and toasted
4 lettuce leaves

Directions

Brush pork with mustard; place on a rack in a shallow roasting pan.
Bake at 425° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Meanwhile, for chutney, in a small saucepan, combine the preserves, onion, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until thickened. Set aside to cool. Spread mayonnaise over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 357 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 589 mg sodium, 42 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Originally published as Roast Pork Sandwiches with Peach Chutney in Healthy Cooking August/September 2009, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Roast Pork Sandwiches with Peach Chutney

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(1-1) of 1 reviews

Reviewed on Aug. 19, 2011 by sdipiazza

I didn't make the recipe as stated. I already had some leftover roast pork loin so I made the peach chutney alone. We sliced the pork loin very thin, added the mayo, lettuce and chutney to the sandwich. I used the sandwich thins instead of the onion rolls. It still was very good and am looking forward to using pork tenderloin next time.