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We've put a quick and lean spin on Philly's popular slow-roasted pork shoulder Italian hoagie by using tenderloin and turning the dish into a sort of warm salad. Serve with thinly sliced Italian bread, if desired.

Khalil Hymore
Recipe by Cooking Light June 2015

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Credit: Jason Varney; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 3 1/2 ounces pork, 2/3 cup chard, and about 1 tablespoon chile oil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oil, garlic, and chile in a small saucepan. Cook over medium heat until garlic and chile begin to sizzle. Remove from heat; set aside.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until done, turning once. Remove from pan.

  • Heat half of chile-oil mixture in a Dutch oven over medium-high heat. Add Swiss chard; sauté 3 minutes or until just wilted. Arrange chard on a platter; top with pork. Drizzle with remaining chile-oil mixture; sprinkle with cheese.

Nutrition Facts

299 calories; fat 18.4g; saturated fat 4.9g; mono fat 10.6g; poly fat 2.2g; protein 27g; carbohydrates 8g; fiber 3g; cholesterol 62mg; iron 4mg; sodium 642mg; calcium 163mg.
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