Dinner recipe · from the recipe book

Italian Pork Tenderloin Sandwiches with Salsa Verde

Name: Italian Pork Tenderloin Sandwiches with Salsa Verde
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (500 g) Pork tenderloin, patted dry; 2 cups chopped (250 g) Zucchini, sliced lengthwise into thin planks; 2 tbsp (30 g) Olive oil; 2 cloves (6 g) Garlic, minced; ¾ tsp (1 g) Dried rosemary, crumbled; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper; ½ cup chopped (30 g) Fresh parsley, finely chopped; 1½ tbsp (15 g) Capers, chopped; 1½ tbsp (20 g) Lemon juice; ¼ tsp (0.5 g) Crushed red pepper; 3 oz (90 g) Part-skim mozzarella, thinly sliced; 1⅔ cups chopped (80 g) Romaine lettuce, leaves separated; 1½ medium (180 g) Tomatoes, thinly sliced; 8 slices (256 g) Whole-wheat bread

Juicy herb-roasted pork sliced thin and layered cold with a bright parsley-caper salsa verde, roasted zucchini, provolone-style mozzarella and crisp romaine on whole-grain bread.

Oven
1 hr 25 min · 30 min hands-on
Serves 4
Italian

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1 lb500 gPork tenderloinpatted dry
2 cups chopped250 gZucchinisliced lengthwise into thin planks
2 tbsp30 gOlive oil
2 cloves6 gGarlicminced
¾ tsp1 gDried rosemarycrumbled
½ tsp3 gSalt
½ tsp1 gBlack pepper
½ cup chopped30 gFresh parsleyfinely chopped
1½ tbsp15 gCaperschopped
1½ tbsp20 gLemon juice
¼ tsp0.5 gCrushed red pepper
3 oz90 gPart-skim mozzarellathinly sliced
1⅔ cups chopped80 gRomaine lettuceleaves separated
1½ medium180 gTomatoesthinly sliced
8 slices256 gWhole-wheat bread

Steps

Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment.
Mix half the olive oil with half the garlic, the rosemary, two-thirds of the salt and the black pepper; rub it all over the pork tenderloin and set it on one side of the pan.
Lay the zucchini on the other side of the pan, brush it with one-third of the remaining olive oil and sprinkle with the rest of the salt.
Roast 20 to 25 minutes, flipping the zucchini halfway, until the pork reaches 145°F (63°C) in the thickest part; rest the pork 3 minutes.
Cool the pork and zucchini, then chill about 30 minutes so the pork slices thinly and cleanly.
Meanwhile make the salsa verde: stir the parsley, capers, lemon juice, red pepper flakes, the remaining garlic and the remaining olive oil in a small bowl.
Slice the chilled pork as thinly as you can.
Lay out 4 slices of the bread and spoon the salsa verde over them.
Layer on the romaine, the pork, the zucchini, the tomato and the mozzarella.
Top with the remaining 4 slices of the bread, press gently, cut in half and serve cold.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Italian Pork Tenderloin Sandwiches with Salsa Verde

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