This quickly marinated and grilled sandwich
makes a satisfying weeknight supper. Serve with chips and a vegetable
relish tray, and offer fresh fruit and biscotti for dessert.
Pesto Laced
Grilled Pork Tenderloin Sandwiches
- 1 pound pork loin cutlets*
1 cup balsamic vinaigrette
1/2 cup basil pesto, purchased or homemade
4 thin slices Fontina cheese
4 large sandwich buns or 8 slices Italian bread
- Place pork cutlets in
shallow bowl or self-sealing bag; pour vinaigrette over; cover
or seal bag and let marinate for 30 minutes.
- Prepare a medium-hot fire
in grill.
- Remove pork from marinade,
discarding marinade. Grill directly over fire, turning to brown
evenly, for 7 to 8 minutes.
- Spread 2 tablespoons pesto
on each sandwich bun, or 1 tablespoon on each slice of bread.
Place cutlets in buns, top with a slice of cheese.
Serves 4.
*Cut boneless pork loin
into 1/2-inch slices, place between two layers of plastic wrap
and beat gently with a meat mallet to tenderize and flatten to
about 1/4 inch in thickness. Alternatively, buy tenderized pork
cutlets from the meat department in the supermarket.
Wine suggestion: Try a
chilled Viognier, or a light bodied red like Gamay Beaujolais.
Nutrition Facts
Calories 530 calories
Protein 40 grams
Fat 23 grams
Sodium 690 milligrams
Cholesterol 100 milligrams
Saturated Fat 11 grams
Carbohydrates 39 grams
Recipe provided courtesy
of Pork, The Other White Meat.
