Lunch: Roast Pork Sandwiches with Peach Chutney Recipe
Ingredients
1 pork tenderloin (1 pound)
2 tablespoons spicy brown mustard
Instructions
Brush pork with mustard; place on a rack in a shallow roasting pan. Bake at 425 ° for 35-40 minutes or until a meat thermometer reads 160 °. Let stand for 5 minutes before slicing.
Meanwhile, for chutney, in a small saucepan, combine the preserves, onion, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until thickened. Set aside to cool.
Spread mayonnaise over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
