Yesterday was steak, today is pork tenderloin with baby carrots. Having these kinds of lunches is unusual for me. But the substance gives energy to make it through the day. I don’t find myself crashing at 2pm or 3pm anymore.
Sure, you could make any sandwich with protein, veggies, fat, and even some whole grains. However, using real grilled or roasted meat vs. ham and cheese makes it the kind of sandwich you’d pay $12 or $15 for at a restaurant.
Pork Tenderloin Sandwich
I roasted 1 lb of pork tenderloin at 425 degrees Fahrenheit for 20 minutes, then let it rest for 10 minutes. It’s easier to cut once it’s cooled. Plus you don’t lose the juicy goodness.
Why Pork Tenderloin: Choosing a Cut of Pork
The leanest cut from a pig comes from its loin. Pork tenderloin is actually as lean as skinless chicken breast. You’ll get the most protein with the least fat and calories. Pork belly or shoulder, bacon, and boston butt area cuts contain more fat. Pork chops typically have the most fat of all, but it can be trimmed around the edges.
- 2 slices bread, whole wheat
- 1 tablespoon mayonnaise, low-fat
- 3 ounces lean pork tenderloin, roasted
- 1 tablespoon green onion, chopped
- 1/2 tomato, medium
- 8 baby carrots
- Spread each slice of bread with mayonnaise.
- Slice pork thinly and arrange on one of the prepared slices.
- Sprinkle with chopped onion.
- Top with tomato slices and a leaf of lettuce if you like.
- Finish with the remaining slice of bread.
- Serve sandwich with carrots and a calorie free beverage.
We used Kraft’s Chipotle Mayonnaise as a little indulgence. Kraft has since discontinued it, but Hellmann’s makes a version, which sounds pretty good! You could add a slice of provolone for an extra creamy richness, maybe in place of the side of carrots.
This was an awesome lunch, and it was filling. I would rate this as ‘would make again’ on my list.