Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light December 2005

Gallery

Howard L. Puckett

Recipe Summary

Yield:
12 servings (serving size: 1 sandwich)
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Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

202 calories; calories from fat 22%; fat 5g; saturated fat 2.3g; mono fat 1.7g; poly fat 0.5g; protein 13.8g; carbohydrates 24g; fiber 1.1g; cholesterol 51mg; iron 2mg; sodium 379mg; calcium 77mg.
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