Spicy Pork Sliders
Lean, quick-cooking pork tenderloin replaces the fatty cuts typically used for these Cuban-style sandwiches.
- 1 pound pork tenderloin
- 2 teaspoons canola oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/3 cup yellow mustard
- 2 tablespoons sweet relish
- 1 tablespoon minced shallot
- 12 2-inch slider or King's Hawaiian rolls
- 3 slices reduced-fat Swiss cheese, each cut into 4 triangles
- 3/4 cup jarred roasted red bell peppers, patted dry and thinly sliced
- 5 large romaine leaves, ribs removed, cut into 2-inch strips
- Preheat oven to 450 degrees F. Place pork on a baking sheet and rub with oil, spices, salt, and pepper. Roast until internal temperature reaches 155 degrees F on a meat thermometer, about 20 minutes; cool.
- Stir together mustard, relish, and shallot. (You can refrigerate 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.
Per serving: 149 kcal cal., 5 g fat (1 g sat. fat), 6 g carb., 2 g fiber, 3 g sugar, 21 g pro., 163 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet