Pork Tenderloin Sandwiches with Broccoli Slaw

Pork Tenderloin Sandwiches with Broccoli Slaw

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From: Diabetic Living Magazine

Classic pork tenderloin is repurposed into a juicy sandwich in this quick & easy recipe. The meal is rounded out with a side of fresh broccoli slaw salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Broccoli Slaw
  • 2 tablespoons vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Several dashes bottled hot pepper sauce (optional)
  • 2 cups packaged shredded broccoli (broccoli slaw mix)
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon snipped fresh parsley
  • Pork Tenderloin Sandwiches
  • 12 ounces pork tenderloin
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder or garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 4 whole-wheat hamburger buns, split and toasted
  • Ketchup, yellow mustard, and/or pickles (optional)

Preparation

  • Prep

  • Ready In

  1. To prepare the Broccoli Slaw: In a screw-top jar combine vinegar, honey, salt, black pepper, and, if desired, bottled hot pepper sauce. Cover and shake well. In a medium bowl combine broccoli, green onion, and parsley. Pour vinegar mixture over vegetable mixture; toss to coat. Cover and chill for 2 to 24 hours before serving.
  2. To prepare the Pork Tenderloin Sandwiches: Cut pork crosswise into four pieces. Place one pork piece between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet, working from center to edges until ¼ inch thick. Remove plastic wrap. Repeat with remaining pork pieces.
  3. In a shallow dish, combine flour, salt, onion powder, cayenne pepper, and black pepper. Dip meat into the flour mixture, turning to coat. In a very large skillet, heat oil over medium heat. Add pork; cook for 8 to 10 minutes or until no pink remains and juices run clear, turning once. (If all the pork slices won't fit in the skillet, cook in two batches, adding additional oil if necessary.)
  4. To serve, place pork pieces in buns. Serve with Broccoli Slaw. If desired, serve with ketchup, mustard, and/or pickles.

Nutrition information

  • Serving size: 1 sandwich and about ¼ cup slaw
  • Per serving: 310 calories; 10 g fat(1 g sat); 3 g fiber; 31 g carbohydrates; 23 g protein; 15 mcg folate; 55 mg cholesterol; 9 g sugars; 1,409 IU vitamin A; 38 mg vitamin C; 131 mg calcium; 3 mg iron; 560 mg sodium; 372 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 starch, 1 fat, ½ vegetable

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