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Description
The breaded pork tenderloin sandwich gets a kick of spices. The Southwestern spice rub can be made in quantity and kept in the cupboard. Accompany with tortilla chips and fresh melon.
Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin (about 3/4 pound)
- 1/4 cup cornflake crumbs (fine)
- 1 tsp. paprika
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1 Tbsp. vegetable oil
- 4 sandwich buns (large)
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Directions
- Cut tenderloin on the diagonal into 1/2-inch-thick pieces. Put each piece between two pieces of waxed paper or plastic wrap and gently, with heel of hand, press tenderloin pieces to 1/8-inch thickness. In shallow bowl blend well cornflake crumbs, paprika, chili powder, cumin, onion powder and salt. Heat oil in large nonstick skillet over high heat. Coat each tenderloin piece on with cornflake crumb mixture. Brown well on each side and serve on sandwich buns with sliced tomato, lettuce and sliced avocado.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol85mg28% |
| Sodium500mg21% |
| Potassium580mg17% |
| Protein32g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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