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Roast Pork Sandwiches with Peach Chutney Recipe

Roast Pork Sandwiches with Peach Chutney Recipe

“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
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:4 servings

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

  • 1. 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.
  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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