Roast Pork Sandwiches

Howard L. Puckett
These roast pork sandwiches have several make-ahead elements. The pork brines overnight, a simple process well worth the effort. The roast makes enough for leftovers. You can prepare the horseradish cream up to a day ahead.

Yield:

12 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 202
Caloriesfromfat 22 %
Fat 5 g
Satfat 2.3 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 13.8 g
Carbohydrate 24 g
Fiber 1.1 g
Cholesterol 51 mg
Iron 2 mg
Sodium 379 mg
Calcium 77 mg

Ingredients

Preparation

Spread 1 teaspoon horseradish cream on tops and bottoms of rolls. Place 1 ounce pork on bottom half of each roll; top with top halves of rolls.

Note: Nutritional analysis includes pork, horseradish, and rolls.

Note:

December 2005