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Pork and Chutney Sandwiches

Makes: 2 servings
Prep 25 mins Marinate 1 hr Cook 6 mins to 10 mins
Pork and Chutney Sandwiches
Ingredients
  • 12  ounces  boneless pork loin
  • 2  tablespoons  honey
  • 2  tablespoons  ketchup
  • 2  tablespoons  soy sauce
  • 1  teaspoon  garlic powder
  • 2  teaspoons  cooking oil
  • 2  kaiser rolls, split and toasted
  • 1/4  cup  mayonnaise or tub-style cream cheese
  • 2  tablespoons  bottled peach or mango chutney
  • 2  romaine lettuce leaves
  • 2  thin slices  red onion
Directions

1. Cut pork in 4 slices; place each slice between plastic wrap and pound to 1/4-inch thickness. Place meat in resealable plastic bag. In small bowl combine honey, ketchup, soy sauce, and garlic powder; add to bag. Seal bag and turn so meat is coated. Chill in refrigerator 1 hour.

2. Remove meat slices from bag; discard marinade. Heat oil in 12-inch nonstick skillet over medium heat. Add pork; cook 3 to 5 minutes per side or until no pink remains.

3. Spread mayonnaise on split side of roll tops and chutney on split side of roll bottoms. Layer meat on chutney; top with romaine, onion, and roll tops. Makes 2 sandwiches.

Nutrition Facts (Pork and Chutney Sandwiches)
  • Servings Per Recipe 2,
  • cal. (kcal) 906,
  • Fat, total (g) 53,
  • chol. (mg) 113,
  • sat. fat (g) 12,
  • carb. (g) 65,
  • Monosaturated fat (g) 18,
  • Polyunsaturated fat (g) 18,
  • fiber (g) 2,
  • sugar (g) 31,
  • pro. (g) 42,
  • vit. A (IU) 2041,
  • vit. C (mg) 11,
  • Thiamin (mg) 2,
  • Riboflavin (mg) 1,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1858,
  • Potassium (mg) 908,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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