| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Candies, Sandwiches | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless pork loin roast |
| Coarsely ground black pepper | ||
| 1/2 | lb | Alfalfa sprouts |
| 1 | Ripe avocado; peeled and sliced | |
| 1 | Cucumber; sliced thinly | |
| 1 | Ripe tomato; sliced | |
| 4 | oz | Fresh spinach leaves |
| 1 | Green pepper; seeded and sliced into strips | |
| 1 | 1-pound loaf French or Italian brea | |
| 4 | tb | Bottled Italian dressing |
INSTRUCTIONS
Rub roast with coarsely ground pepper, place in shallow roasting pan. Roast, uncovered, at 325=F8 F. for 45 minutes to one hour, until meat thermometer registers 155-160F. Remove from oven and let roast rest for 10 minutes before slicing. Slice bread lengthwise. Build sandwich by layering sandwich ingredients in desired order, and sprinkle with dressing. Contributor: National Pork Producers Council Posted to recipelu-digest by Kelly <kelly@hci.net> on Feb 16, 1998
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