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Ingredientes
- 2 Tbsp. vegetable oil
- 1 Tbsp. chili pwdr
- 1 clv garlic, chopped
- 1/4 tsp pepper
- 1 pch salt
- 1 x pork, tenderloin
- 1 x oblong bread, loaf
- 1/4 c. light mayonnaise
- 2 tsp Dijon mustard
- 6 ounce sliced Black Forest ham
- 6 slc dill pickle
- 4 ounce sliced Swiss cheese
Direcciones
- In bowl, whisk together oil, chili pwdr, garlic, pepper and salt; add in pork, turning to coat. (Make ahead: cover and chill for up to 24 hrs.)
- Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 min or possibly till just a hint of pink remains inside and juices run clear when pork is pierced.
- Transfer to cutting board; let cold.
- Slice thinly on the diagonal.
- Using serrated knife, cut bread loaf in half horizontally.
- Combine mayonnaise with mustard; spread on cut sides of loaf.
- Layer sliced ham, pork, dill pickles then cheese on bottom.
- Sandwich with top half of loaf. (Make ahead: Wrap in foil and chill for up to 6 hrs.)
- Cut into eighths to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 8 servings | |
| Calories 153 | |
| Calories from Fat 123 | 80% |
| Total Fat 13.93g | 17% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.09g | |
| Cholesterol 18mg | 6% |
| Sodium 156mg | 7% |
| Potassium 75mg | 2% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.36g | 0% |
| Protein 5.92g | 9% |
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