Heart-Healthy Crispy Pork Tenderloin Sandwich
For a guilt-free indulgence without sacrificing flavor, this Heart-Healthy Crispy Pork Tenderloin Sandwich is sure to satisfy. Perfectly baked for a golden crunch, the protein-packed pork tenderloin is coated with whole wheat panko breadcrumbs, seasoned with aromatic spices like sweet paprika and garlic powder. Paired with fresh baby spinach, ripe tomato slices, and a tangy Greek yogurt sauce infused with lemon juice and Dijon mustard, this sandwich delivers a wholesome balance. Nestled in a whole wheat bun, it’s a lighter twist on a classic comfort food, ready in just 45 minutes. Whether for a quick lunch or an easy dinner, this heart-healthy delight is perfect for health-conscious food lovers seeking big flavors.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 cup Whole wheat panko breadcrumbs
- 1 teaspoon Sweet paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 large Egg whites
- 4 pieces Whole wheat sandwich buns
- 1 cup Baby spinach leaves
- 1 large Tomato
- 0.5 cup Low-fat plain Greek yogurt
- 1 tablespoon Lemon juice
- 1 tablespoon Dijon mustard
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim any excess fat from the pork tenderloin and cut it into 4 equal portions. Pound each piece to about 1/2 inch thickness using a meat mallet.
In a shallow dish, combine the whole wheat panko breadcrumbs, sweet paprika, garlic powder, onion powder, black pepper, and salt.
In another shallow dish, whisk the egg whites until frothy.
Dip each piece of pork tenderloin into the egg whites, letting any excess drip off, then coat in the breadcrumb mixture, pressing gently to adhere.
Place the coated pork pieces on the prepared baking sheet and spray lightly with a cooking spray to aid browning.
Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the pork is cooked through and the coating is golden brown and crispy.
While the pork is baking, prepare the sandwich toppings by slicing the tomato into 8 slices and mixing the Greek yogurt with lemon juice and Dijon mustard to make a sauce.
To assemble the sandwiches, spread a generous tablespoon of the yogurt sauce on the bottom of each whole wheat bun.
Top with a handful of baby spinach, a slice of crispy pork tenderloin, two slices of tomato, and another dollop of the yogurt sauce.
Finish with the top of the bun and serve immediately.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 40.5 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 480 mg | 37% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
