Figgy Pork Tenderloin Sandwiches

Photo: Jennifer Causey; Styling: Missy Neville Crawford

Onion rolls usually come eight to a pack. Take four with you, and freeze the rest at home for another use. Fire up the broiler to toast the bread and warm the pork, if you like.


Serves 4

Total time: 38 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 28 Minutes
Total: 38 Minutes

Nutritional Information

Calories 382
Fat 16.6 g
Satfat 5.8 g
Monofat 4.2 g
Polyfat 2.2 g
Protein 26 g
Carbohydrate 33 g
Fiber 3 g
Cholesterol 77 mg
Iron 3 mg
Sodium 522 mg
Calcium 191 mg


2 cups torn lettuce leaves
2 tablespoons mascarpone cheese
4 onion rolls, halved and toasted
4 teaspoons prepared or homemade basil pesto
4 fresh figs, stemmed and sliced


1. Combine lettuce and vinaigrette; toss.

2. Spread 1 1/2 teaspoons mascarpone evenly over bottom half of each roll. Spread 1 teaspoon pesto over top half of each roll. Divide sliced pork evenly among bottom halves of rolls. Top with lettuce mixture, figs, and top halves of rolls.

Tiffany Vickers Davis and Phillip Rhodes,

Cooking Light

July 2014
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