Pork & Honey Mustard Sandwiches
Serve with baked chips if desired.
Vegetable oil cooking spray
Two 1-pound pork tenderloins
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoons oil
5 tablespoons medium body honey (sourwood is nice)
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar
Combine all honey mustard ingredients in a bowl and whisk until smooth. Set aside
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices.
Serve with honey mustard on a bun.
Per Serving (per sandwich): 372 Calories; 8g Fat (20.6% calories from fat); 2g Saturated Fat; 36g Protein; 37g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 725mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
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