Low Fat Classic Roast Pork Sandwich
Savor the timeless flavors of a **Low Fat Classic Roast Pork Sandwich**, where tender, oven-roasted pork meets wholesome goodness in every bite. Perfectly seasoned with a tantalizing blend of smoked paprika, garlic, and onion powder, this recipe delivers bold taste with a healthy twist. Nestled in fiber-rich whole grain rolls and topped with crisp lettuce, juicy tomato slices, and a luscious duo of low-fat mayonnaise and whole grain mustard, these sandwiches are satisfying yet guilt-free. Ready in under an hour, this easy-to-follow recipe is an ideal choice for a hearty lunch or a light dinner. Plus, with lean pork tenderloin as the star, it’s a high-protein option that doesn't compromise on flavor. Indulge in this modern, health-conscious take on a classic favorite!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 teaspoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Whole grain rolls
- 4 pieces Lettuce leaves
- 1 large Tomato, sliced
- 4 tablespoons Low-fat mayonnaise
- 2 tablespoons Whole grain mustard
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a spice rub.
Pat the pork tenderloin dry with paper towels and then rub the spice mixture evenly over all sides.
Place the seasoned pork tenderloin on a roasting pan and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5-10 minutes before slicing into thin pieces.
While the pork rests, prepare the rolls by slicing them in half and lightly toasting them if desired.
Spread a tablespoon of low-fat mayonnaise on the bottom half of each roll, followed by a thin layer of whole grain mustard.
Place a lettuce leaf and a few slices of tomato on top of the mayonnaise and mustard.
Arrange slices of the roast pork over the tomato, and then cap the sandwich with the top half of the roll.
Serve the sandwiches immediately while the pork is warm and the bread is fresh.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 664455 mg | 28889% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 23.4 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 241 mg | 19% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3180 mg | 68% | |
*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.
