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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 22%
  • Fat: 5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.8g
  • Carbohydrate: 24g
  • Fiber: 1.1g
  • Cholesterol: 51mg
  • Iron: 2mg
  • Sodium: 379mg
  • Calcium: 77mg

Ingredients

Preparation

  1. 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.
  2. Note: Nutritional analysis includes pork, horseradish, and rolls.
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