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Pork Tenderloin Sandwich With Red Cabbage

Pork tenderloin, a very tender and flavorful cut, is also surprisingly lean. It used to be somewhat difficult to find, but in the past several years it's become available at major supermarket chains throughout the country. This recipe is for a quick, easy and delicious sandwich. You might think of this as a healthy version of the fat-laden Reuben sandwich.

1 12-ounce pork tenderloin cracked pepper to taste
4 slices fat-free whole- wheat bread

1/4 medium-size red cabbage, cored and sliced thin
1/2 cup water
1 tablespoon honey cracked black pepper to taste

1 tablespoon chopped fresh dill
1 tablespoon prepared grated horseradish
1 ounce nonfat plain yogurt

Place the shredded cabbage, water and honey in a saucepan. Bring to a boil, then turn the heat down and simmer for 10 to 15 minutes, stirring continuously, until the cabbage is soft. Set aside and keep warm.

In a small bowl whisk together the yogurt, dill and horseradish.

Slice the pork crosswise into 1/4-inch-thick pieces. Season them with the pepper and grill to desired doneness'at least medium.

Spread the yogurt mixture on toasted wheat bread. Top two slices with pork tenderloin, then with red cabbage and the remaining slices of bread. Slice diagonally.

Makes two sandwiches, each having:
Calories: 437
Protein: 56.2 grams
Carbohydrates: 31.1 grams
Fat: 10.1 grams

Editor's note: Jim Shiebler has trained as a chef at the finest hotels and culinary academies in the world, and he is currently the executive chef at the Foundation Room at the House of Blues in Los Angeles. His articles about his special Eclectic Fitness Cuisine appear in many food and fitness magazines, and he can be seen co-hosting 'Fitting It In' on Fit TV, FX and the Fox Sports Network. He's also a lifetime natural bodybuilder and martial artist, and he has his own line of seasonings, The Body Gourmet ' Healthy Spice Blends. Shiebler is available for guest appearances, demonstrations and seminars. Write to him at P.O. Box 60, Venice, CA 90294, call (310) 661-7761 or visit his Web site at IM

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