Try this Pork Tenderloin Sandwich with Chimichurri Sauce recipe, or contribute your own.
Suggest a better description1. For Chimichurri Sauce, in a food processor or blender combine the parsley, oregano, shallot, vinegar, lime juice, 1 tablespoon olive oil, the garlic, and crushed red pepper. Cover and blend or process until finely chopped, scraping sides as necessary; set aside.
2. Cut tenderloin into four equal pieces. Place each piece between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the tenderloin lightly to about 1/4 inch thick. Remove plastic wrap. Sprinkle evenly with the salt and pepper.
3. In a very large nonstick skillet heat the 2 teaspoons olive oil over medium-high heat. Reduce heat to medium. Cook tenderloin in hot oil for 5 to 7 minutes or until just pink inside. Remove from heat.
4. To assemble sandwiches, place a lettuce leaf on each of 4 slices of toast. Top each with a tenderloin piece, a scant 3 tablespoons Chimichurri Sauce, a tomato slice, and another toast slice. Serve immediately.
Servings Per Recipe: 4
PER SERVING: 343 cal., 10 g total fat (2 g sat. fat), 70 mg chol., 506 mg sodium, 30 g carb. (6 g fiber, 4 g sugars), 32 g pro.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 70 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 337.1mg | 12 % | |
Potassium 860.2mg | 23 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 23.7g | ||
Protein 32.2g | 46 % | |
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: 318
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