Spanish · Lunch
Spanish Steak Sandwich (Low-Calorie)
Thin-sliced pork tenderloin seared quickly then piled onto a toasted baguette with roasted red pepper, arugula, and a light garlic aioli made from reduced-fat mayonnaise. Lean cooking and pared-back fat keep this Spanish sandwich under 400 calories while keeping the smoked paprika, garlic, and olive oil character of the original.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
392Calories
34.6gProtein
15.8gFat
28.9gCarbs
2.9gSugar
2.6gFiber
842mgSodium
98mgChol
3.1gSat Fat
690mgPotassium
45mgCalcium
2.6mgIron
0.9mcgVitamin B12
18mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Slice the pork tenderloin into thin medallions about 1/2 inch thick. Pat dry with paper towel and season both sides with smoked paprika, salt, and black pepper.
2
Sear
Heat olive oil in a skillet over medium-high heat. Sear the pork medallions 2 to 3 minutes per side until browned outside and just firm with no pink inside.
3
Rest
Transfer pork to a plate and let rest 5 minutes until juices settle back into the meat.
4
Toast
Split the baguette piece and toast cut-side down in the same skillet over medium heat for 1 to 2 minutes until golden and crisp.
5
Finish
Stir minced garlic and lemon juice into light mayonnaise until smooth to make the aioli.
6
Build
Spread aioli over both toasted baguette halves. Layer arugula, seared pork, and roasted red pepper inside; aioli forms a moisture barrier against arugula.
7
Plate
Press sandwich closed, halve on the diagonal, and plate immediately while pork is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 22 small baguette piece, about 2.5 oz (70g)
- 4 tsp4 tsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60g roasted red pepper
- 22 small handful arugula, about 0.5 oz (15g)
- 2 tbsp28g light mayonnaise
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
