Cuban Grilled Pork Sandwich
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 345 |
| pro | 22 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 34 g |
| fibre | 1 g |
| chol | 45 mg |
| sodium | 824 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 16 |
| vit A | 7 |
| vit C | 2 |
| folate | 26 |
- Portion size: 8
Ingredients
- 2 tbsp 2tbspvegetable oil
- 1 tbsp 1tbspchili powder
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tsppepper
- 1 pinch 1pinchsalt
- 1 1pork tenderloinpork tenderloins, (12 oz/375 g)
- 1 1oblong bread loaf
- 1/4 cup 1/4cuplight mayonnaise
- 2 tsp 2tspDijon mustard
- 6 oz 6ozsliced Black Forest ham
- 6 slices 6slicesdill pickle
- 4 oz 4ozsliced Swiss cheese
Preparation
In bowl, whisk together oil, chili powder, garlic, pepper and salt ; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced. Transfer to cutting board; let cool. Slice thinly on the diagonal.
Using serrated knife, cut bread loaf in half horizontally. Combine mayonnaise with mustard; spread on cut sides of loaf. Layer sliced ham, pork, dill pickles then cheese on bottom. Sandwich with top half of loaf. (Make-ahead: Wrap in foil and refrigerate for up to 6 hours.) Cut into eighths to serve.
