Photo of Tuscan pork loin sandwich by WW

Tuscan pork loin sandwich

SmartPoints® value per serving
Total Time
21 min
15 min
6 min
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.


olive oil

1½ tsp

Dijon mustard

¾ tsp

Worcestershire sauce

¾ tsp

garlic clove(s)

½ medium clove(s), minced

dried rosemary

¾ tsp

uncooked lean only pork loin

4 oz, boneless

uncooked eggplant(s)

small, sliced (2 thin, unpeeled slices)

whole wheat pita(s)

1 small

roasted red peppers (packed in water)

1 oz, one or two strips, drained


2 gm, black, chopped


2 leaf/leaves, large, romaine


  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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