Mexican · Lunch
Marinated Pork Sandwich (Low-Calorie)
Thin-sliced pork tenderloin marinated in citrus, garlic and chipotle, then grilled and layered on a lightly toasted bolillo roll with cabbage slaw, tomato and a thin avocado spread. Fat is trimmed and mayonnaise replaced with lime-yogurt crema, keeping the classic torta profile but noticeably lighter.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
36.8gProtein
13.4gFat
33.5gCarbs
5.8gSugar
6.1gFiber
520mgSodium
91mgChol
2.9gSat Fat
980mgPotassium
75mgCalcium
3.1mgIron
0.9mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Mince the garlic and chipotle in adobo. In a small bowl, whisk together garlic, 2 tbsp lime juice, chipotle, cumin and oregano. Add pork tenderloin and coat evenly.
2
Marinate
Cover and refrigerate for 30 minutes.
3
Sear
Heat olive oil in a skillet over medium-high heat; cook pork slices 2–3 minutes per side until firm and lightly charred.
4
Build
Toast roll cut-side down over medium heat 1 minute until golden. Combine cabbage with yogurt, 1 tsp lime juice and salt. Spread mashed avocado on roll base, layer tomato and seared pork, top with slaw. Close sandwich, press gently and halve before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork tenderloin
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil
- 22 small bolillo roll (140g)
- 11 avocado
- 44 tomato slices
- 60g60g cabbage
- 2 tbsp30g plain yogurt
- 2 tsp2 tsp lime juice
- 2 pinch2 pinch salt
