Pork & Pineapple Sandwiches
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Servings: Makes 4 sandwiches |
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| 1 |
pork tenderloin (about 1 pound) |
| 2 |
(8-oz.) cans pineapple slices in juice |
| 2 |
tablespoons honey |
| 1 |
tablespoon reduced-sodium soy sauce |
| 2 |
teaspoons rice vinegar or cider vinegar |
| 2 |
teaspoons minced fresh ginger |
| 2 |
cloves garlic, crushed |
| ½ |
cup reduced-fat mayonnaise |
| 1 |
cup thinly sliced English hothouse cucumber (24 slices) |
| 8 |
slices Aunt Hattie's The Naturals Dark 12 Grain bread, toasted |
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Preheat oven to 425°F.
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Place pork tenderloin on 1 side of foil-lined roasting pan. Roast 15 minutes.
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Meanwhile drain pineapple reserving 1/4 cup juice. Combine reserved juice, honey, soy sauce and vinegar in medium microwave-safe bowl. Microwave, uncovered, on HIGH 4 to 5 minutes or until glaze is slightly syrupy (mixture will boil vigorously during heating). Stir in ginger and garlic; cool slightly.
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Combine mayonnaise and 1 tablespoon glaze in small bowl; set aside.
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Arrange pineapple in single layer on other side of roasting pan. Brush pork and pineapple with remaining glaze. Continue roasting 10 to 15 minutes or until pineapple is lightly browned and pork reaches internal temperature of 155°F. Cover pan; let stand 10 minutes.
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Carve pork into 1/4-inch-thick slices. Spread 1 side of each bread slice with mayonnaise. Layer cucumber, pineapple and pork evenly over 4 bread slices. Close sandwiches.
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Lettuce leaves may be substituted for the cucumber slices.
Timesaving Tips:
* The glaze and mayonnaise mixture may be made one day ahead and refrigerated along with the drained pineapple slices until ready to use.
* Lining the roasting pan with foil makes cleanup easier.
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