Preheat the oven to 375?.
Rinse tenderloin and pat dry. Mix cumin and paprika in a small bowl and rub all over surface of tenderloin. Put tenderloin on a baking sheet and transfer to oven to roast, turning once or twice, for about 25 minutes, or until a meat thermometer inserted into the thickest part registers 150? to 155?.
Make homemade pickles: whisk vinegar and sucanat together in a medium mixing bowl. Add cucumber and toss to combine. Cover and refrigerate at least 30 minutes.
Let pork rest for about 5 minutes before slicing into very thin rounds. Cool completely before building sandwich. Spread Dijon on 1 side of each roll. Stack about 6 slices (2 oz.) of pork on each sandwich/ Ass 1 slice of ham and 1 slice of cheese to each. Divide pickled cucumbers and arugula evenly among sandwiches. Discard remaining vinegar from pickling or keep it to make a vinaigrette.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 335 | ||
Calories from Fat: 177 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 107.4mg | 33 % | |
Sodium 245.7mg | 8 % | |
Potassium 642.6mg | 17 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.6g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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