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Paprika Pork Tenderloin Sandwiches

 

21

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 tablespoon all-purpose flour
2 teaspoons paprika
2 tablespoons milk
3 tablespoons bread crumbs
(plain)
¼ teaspoon salt
¼ teaspoon onion powder
*
¼ teaspoon black pepper
coarsely ground
*
1 each pork tenderloin
*
2 tablespoons vegetable oil
2 each sandwich rolls
onion, split
*

Directions

  • Cut pork tenderloin (about ½-lb.) crosswise into 4 pieces.
  1. In shallow bowl, combine flour and paprika; mix well. Place milk in second shallow dish.

In third shallow bowl, combine bread crumbs, salt, onion powder and pepper; mix well.

  1. To flatten each piece of pork, place cut side up between 2 Working from center, gently pound pork with flat side of mallet or rolling pin until about ¼ inch thick; remove wrap. Repeat with remaining pork pieces.
  2. Dip each pork piece in flour mixture to coat. Dip in milk; dip in bread crumb mixture to coat.
  3. Heat oil in large skillet over medium-high heat until hot. Add pork tenderloin pieces; cook 5 to 6 minutes or until pork is no longer pink in center, turning once. Place 2 pieces pork tenderloin in each bun.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 9170% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 188mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 11% Vitamin C 1%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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