Roast Pork Sandwiches with Peach Chutney |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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âThis combination of roast pork with peach chutney used to be a favorite Sunday dinner. Since my big familyâs on their own now, I cut the recipe down for sandwiches.â Lillian K. Julow - Gainesville, FL 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.
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