Roast Pork Sandwiches with Peach Chutney Recipe

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

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5 1 2
Publisher Photo
“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.” Lily Julow, Lawrenceville, Georgia
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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

Nutritional Facts

1 each: 357 calories, 7g fat (2g saturated fat), 65mg cholesterol, 589mg sodium, 42g carbohydrate (17g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 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
  • SANDWICHES:
  • 1/4 cup fat-free mayonnaise
  • 4 onion rolls, split and toasted
  • 4 lettuce leaves
  1. Brush pork with mustard; place on a rack in a shallow roasting pan. Bake at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
  2. 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.
  3. Spread mayonnaise over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops. Yield: 4 servings.
Originally published as Roast Pork Sandwiches with Peach Chutney in Healthy Cooking August/September 2009, p29

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Reviews forRoast Pork Sandwiches with Peach Chutney

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MY REVIEW
sdipiazza User ID: 2106899 183971
Reviewed Aug. 19, 2011

"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."

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