Tuscan pork loin sandwich
4
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 1 • Difficulty: Easy
Treat yourself to an elegant Mediterranean lunch-for-one with our Tuscan-inspired sandwich. It can easily be doubled or quadrupled if you are having some people over, too. The sauce comes together in minutes and is made with olive oil, Dijon mustard, Worcestershire sauce, garlic, and dried rosemary. It nicely complements the grilled pork loin and eggplant. The sandwich is then built by stuffing the whole wheat pitas with the cooked pork and eggplant as well as black olives, roasted red peppers, and romaine lettuce. It's an explosion of flavor and texture in every bite and will soon become a part of your go-to recipe rotation.
Ingredients
Olive oil
1½ tsp
Dijon mustard
¾ tsp
Worcestershire sauce
¾ tsp
Garlic
½ clove(s), minced
Dried rosemary
¾ tsp
Uncooked lean boneless pork loin roast
4 oz, boneless
Uncooked eggplant
⅛ small, sliced (2 thin, unpeeled slices)
Whole wheat pita
1 small
Roasted red peppers (packed in water)
1 oz, one or two strips, drained
Olives
2 gm, black, chopped
Lettuce
2 leaf/leaves, large, romaine
Instructions
1
Preheat broiler or grill.
2
Mix oil, mustard, Worcestershire sauce, garlic and rosemary in a small bowl until well combined; set aside.
3
Broil or grill pork for 3 minutes per side or until cooked through. Meanwhile, broil or grill eggplant for 2 minutes per side and broil or grill pita for 1 minute per side.
4
Spread both sides of pork and eggplant with mustard sauce and layer in pita; top with olives, pepper and lettuce.
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