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Italian Pork Melts
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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+ 1 lb. boneless pork roast, sliced into stir-fry strips
+ 2 tsp. olive oil
+ 4 (6-in.) submarine sandwich rolls, split
+ 2 whole roasted red peppers, drained and halved
+ 1/2 c. reduced-fat mayonnaise
+ 2/3 c. prepared pesto sauce
+ 4 (1-oz.) slices part-skim mozzarella
What to do:
1. Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat.
2. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown.
3. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.

*12 oz. of thinly sliced leftover cooked pork roast can be substituted for uncooked pork. If using leftover roast, delete oil in recipe.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 770;   Total Fat: 47g;   Saturated Fat: 15g;   Cholesterol: 90mg;   Total Carbs: 42g;   Protein: 47g;   Sodium: 1070mg;  

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