Italian · Lunch
Italian Roast Pork Sandwich (Low-Chol)
Thin-sliced roasted pork tenderloin piled on a ciabatta roll with sautéed broccoli rabe, sharp provolone, garlic and fennel-spiked pan juices. Lean roasting keeps the meat moist without added fat, while the bitter greens and vinegar-tinged jus balance the richness of a modest cheese layer.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
50.2gProtein
18.9gFat
41.8gCarbs
3.1gSugar
4.3gFiber
890mgSodium
76mgChol
7.1gSat Fat
920mgPotassium
330mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
protein-rich
low-cholesterol
low-chol
Instructions
1
Prep
Pat pork tenderloin dry and season all over with salt, black pepper, oregano, and crushed fennel seed.
2
Roast
Place seasoned pork on a roasting tray at 425°F (220°C) for 18–20 minutes, turning once, until an instant-read thermometer reads 145°F (63°C).
3
Rest
Transfer pork to a plate, tent loosely with foil, and rest for 5 minutes.
4
Sauté
Heat olive oil over medium heat, add sliced garlic and cook 30–45 seconds until fragrant. Add broccoli rabe, chicken stock, and red pepper flakes; cover and simmer 4–5 minutes until tender, stirring in vinegar at the end.
5
Plate
Split ciabatta roll, layer sliced pork tenderloin, braised broccoli rabe, and provolone inside, spoon pan juices over, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 22 ciabatta roll (about 70g)
- 2 slice42g provolone cheese
- 5.2 oz150g broccoli rabe
- 4 cloves4 cloves garlic
- 1 tsp1 tsp fennel seed
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- 1/2 cup120ml low-sodium chicken stock
- 2 tsp2 tsp red wine vinegar
- salt and black pepper to taste
- red pepper flakes to taste
