Roasted Pork Loin & Chutney Sandwich
Most supermarkets carry several types of chutney; choose whichever flavor sounds good to you, from tomato-pear to mango or cranberry chutney.
- 1 large pork tenderloin (about 1.25 pounds)
- 1 teaspoon olive oil
- Freshly ground black pepper (about 1/4 teaspoon or more)
- Freshly ground salt (about 1/4 teaspoon)
- 1 1/2 teaspoon dried thyme leaves (or 1 tablespoon fresh thyme leaves)
- 8 slices bread of choice (such as sourdough), or 4 rustic-style sandwich rolls, sliced open
- 2 tablespoons grainy mustard
- 1/2 cup chutney
1. Preheat oven to 400 degrees. Line the bottom of a roasting pan (or 9x13-inch baking pan) with foil. Rub the outside of the pork tenderloin with the olive oil, and place in the center of the foil-lined pan. Sprinkle salt, pepper, and thyme evenly on the outside of the tenderloin.
2. Roast, uncovered until cooked throughout, 40-50 minutes. Set aside to cool for about 5 minutes, then cut into 1/4-inch slices.
3. Spread about 1 1/2 teaspoon of the mustard on each of the bottom slices of bread (or roll halves). Arrange pork slices on top of the mustard.
4. Spread about 1 1/2 to 2 tablespoons of the chutney on each of the top bread slices, then assemble the sandwiches. Serve immediately.
Per sandwich: 419 calories, 38 g protein, 46.5 g carbohydrate, 9 g fat (2.6 g saturated fat, 4.3 g monounsaturated fat, 1.5 g polyunsaturated fat), 80 mg cholesterol, 5.3 g fiber, 800 mg sodium. Calories from fat: 19%.
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Last Editorial Review: 2/14/2006