Italian · Lunch
Italian Deli Sandwich (Low-Calorie)
A lightened Italian deli sandwich layering lean pork tenderloin with provolone, roasted red pepper, and arugula on ciabatta, dressed with red wine vinegar and olive oil instead of mayonnaise, delivering classic cold-cut flavor with reduced fat and calories.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
365Calories
32.1gProtein
11.5gFat
35.2gCarbs
2.7gSugar
2.6gFiber
708mgSodium
74mgChol
4.2gSat Fat
540mgPotassium
198mgCalcium
2.3mgIron
1.1mcgVitamin B12
29mgVitamin C
low-calorie
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
Pat the pork tenderloin dry and rub it with the minced garlic, dried oregano, salt, and black pepper on a cutting board.
2
Sear
Heat the olive oil in a small oven-safe skillet over medium-high heat and sear the pork 2 minutes per side until deeply browned.
3
Roast
Transfer the skillet to a 400°F oven and roast the pork 8 to 10 minutes until an inserted thermometer reads 145°F.
4
Plate
Split the ciabatta roll, layer the provolone, sliced pork, roasted red pepper strips, and arugula, drizzle with red wine vinegar, close, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 22 small ciabatta roll, 2.6 oz (75g)
- 1.4 oz40g, one thin slice provolone cheese
- 11 roasted red bell pepper
- a small handful arugula, 0.5 oz (15g)
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp olive oil
- 1 tsp1 tsp dried oregano
- 22 small garlic clove
- a pinch of salt
- a pinch of black pepper
