Mexican · Lunch
Marinated Pork Sandwich (High-Protein)
A Mexican torta-style sandwich built on a bolillo roll with lime-and-achiote-marinated pork tenderloin seared until charred at the edges, layered with refried black beans, melted queso Oaxaca, pickled jalapeno, avocado and shredded lettuce. The bean layer and extra pork lift protein well above a standard torta.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.3gProtein
26.8gFat
56.4gCarbs
5.6gSugar
10.8gFiber
1187mgSodium
146mgChol
7.9gSat Fat
1380mgPotassium
230mgCalcium
5.4mgIron
1.7mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk lime juice, garlic, chili powder, cumin and smoked paprika into a paste, then rub over pork tenderloin in a shallow dish.
2
Marinate
Cover the pork and refrigerate for 30 minutes so flavors penetrate the meat.
3
Sear
Heat olive oil in a skillet over medium-high heat and sear pork for 2 to 3 minutes per side until charred at edges and no longer pink.
4
Build
Warm beans in a saucepan, spread on bolillo base, layer on pork, avocado, tomato, jalapeno and lettuce. Melt queso Oaxaca over roll top under broiler for 1 to 2 minutes until bubbly.
5
Plate
Spread mayonnaise on top half, close sandwich, press gently to compact layers, and cut diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 22 bolillo roll
- 2/3 cup170g canned black beans
- 2.2 oz60g queso Oaxaca
- 4 tbsp4 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 11 avocado
- 4 tbsp4 tbsp pickled jalapeno slices
- a small handful shredded lettuce
- 44 tomato slices
- 2 tbsp2 tbsp mayonnaise
