Spicy Pork Sliders
Lean, quick-cooking pork tenderloin replaces the fatty cuts typically used for these Cuban-style sandwiches.
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Nutrition Score per serving
(2 sliders): 357 calories
11 g fat (28%
of calories)
5 g saturated fat
37 g
carbs
28 g protein
2 g fiber
157 mg
calcium
2 mg iron
689 mg sodium
Serves: 6
Cook Time: 50 minutes
Ingredients
| 1 | lb | pork tenderloin |
| 2 | t | canola oil |
| 1 | t | cumin |
| 1 | t | dried oregano |
| 1 | t | chili powder |
| 1⁄4 | t | salt |
| freshly ground black pepper | ||
| 1⁄3 | c | yellow mustard |
| 2 | T | sweet relish |
| 1 | T | minced shallot |
| 12 | 2-inch slider or King's Hawaiian rolls | |
| 3 | sli | reduced-fat Swiss cheese, each cut into 4 triangles |
| 3⁄4 | c | jarred roasted red bell peppers, patted dry and thinly sliced |
| 5 | large romaine leaves, ribs removed, cut into 2-inch strips |
Instructions
Preheat oven to 450°F. Place pork on a baking sheet and rub with oil, spices, salt, and pepper. Roast until internal temperature reaches 155°F on a meat thermometer, about 20 minutes; cool. Stir together mustard, relish, and shallot. (You can refrigerate the pork and sauce for up to 2 days.)
When ready to assemble sandwiches, thinly slice pork. Spread each roll with 2 teaspoons mustard mixture. Add pork, cheese, peppers, and lettuce. (Heat briefly to melt cheese, if desired.) Serve or cover and chill for up to 2 hours; bring to room temperature before serving.
