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Roast Pork Sandwiches with Peach Chutney

 Roast Pork Sandwiches with Peach Chutney
“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
4 ServingsPrep: 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 meat thermometer reads
  • 160°. Let stand for 5 minutes before slicing.
  • Meanwhile, for chutney, in a small saucepan, combine the preserves,

2 of 2

Roast Pork Sandwiches with Peach Chutney (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.