| 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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