Italian · Lunch
Italian Roast Pork Sandwich (Low-Calorie)
Thin-sliced roast pork tenderloin piled on a small ciabatta roll with sautéed chard, sharp provolone, and garlicky pan juices. Lean pork tenderloin replaces fatty shoulder, cheese is portioned thin, and oil is minimized, keeping the classic Philadelphia-style profile while trimming calories.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
389Calories
42.1gProtein
11.9gFat
29.8gCarbs
2.6gSugar
2.9gFiber
712mgSodium
128mgChol
5.1gSat Fat
790mgPotassium
300mgCalcium
3.1mgIron
1.1mcgVitamin B12
13mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat pork tenderloin dry and season all over with salt, black pepper, and dried oregano.
2
Roast
Place tenderloin on a small tray in a 425°F oven for 18–20 minutes until internal temperature reads 145°F.
3
Sauté
Warm olive oil in a skillet over medium heat, add sliced garlic and cook 1 minute, then add chard, red pepper flakes, and chicken stock for 3–4 minutes until wilted.
4
Plate
Layer pork and sautéed chard on ciabatta roll, top with provolone, close sandwich, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 22 small ciabatta roll (2.5 oz / 70g)
- 2 oz56g provolone cheese
- 2 cup140g chard
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp red pepper flakes
- salt, to taste
- black pepper, to taste
- 2 tbsp30ml low-sodium chicken stock
