Tuscan pork loin sandwich
½ medium clove(s), minced
uncooked lean only pork loin
4 oz, boneless
⅛ small, sliced (2 thin, unpeeled slices)
whole wheat pita(s)
roasted red peppers (packed in water)
1 oz, one or two strips, drained
2 gm, black, chopped
2 leaf/leaves, large, romaine
- Preheat broiler or grill.
- Mix oil, mustard, Worcestershire sauce, garlic and rosemary in a small bowl until well combined; set aside.
- 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.
- Spread both sides of pork and eggplant with mustard sauce and layer in pita; top with olives, pepper and lettuce.