Add to favorites

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe

I doctored this recipe to Zolafy it. It was not difficult to get the sugar down to reasonable. I have to say I “woofed” my dinner! I have never said that in my life, but I found this sandwich to be incredible! My husband took seconds on the sauce before he even took a bite of his sandwich!

Servings: Serves 4

Ingredients:

• 1 Tbl of olive oil
• 1 tsp off minced garlic (jar garlic can work)
• ¼ cup of yellow mustard
• ¼ cup of Dijon mustard
• ¼ cup of fruit vinegar. I used citrus or you can use apple cider vinegar
• 3 Tbl of brown sugar substitute (Swerve and ZSweet are good choices)
• 1 Tbl of honey
• Up to 1 tsp of hot sauce (or to taste)
• 2 tsp of Worcestershire sauce
• 1 lb pork tenderloin, trimmed
• Grated sea salt and pepper to taste
• Hamburger buns or other. You could do ciabatta buns or even serve it open-face on a grilled piece of rustic bread
• Romaine lettuce for garnish
• 1 cup of mini-peppers thinly sliced, seeds removed. Or you can just use bell pepper strips of whichever color you like.

Instructions:

To make the pork: You can grill it, turning occasionally for about 12 minutes. You want to make sure it hits 165 on a meat thermometer. Baste with the olive oil. Season with grated salt and pepper

I seared mine and roasted it at 375 degrees. I used my cast iron pan and sprayed olive oil over the roast. Dusted on a bit of grated sea salt and pepper. Then seared it for 3 minutes on each side and put it in the oven for 12 – 15 minutes. Again, make sure it’s 165 degrees. It will be medium.

For both methods. Take out when it’s 165 degrees. Let it sit to rest for 10 minutes. Then thinly slice.

While the meat is roasting or grilling:

Make your sauce. Use a small sauce pan. Add the olive oil, and garlic. Cook the garlic for just a minute to get it to open up. Add the mustards, vinegar, sugar, honey, hot sauce, and Worcestershire. Cook on medium, stirring regularly until it thickens. About 3 minutes. Remove from heat. You will have about ¾ cup of sauce.

To Serve:

Tear off a piece of romaine approximately the size of the bun bottom. Spread a tablespoon of the sauce on the bun bottom. Then put on the piece of romaine. Top with thin slices of the peppers. Then top with thin slices of the pork. Drizzle more sauce over the pork and put the top bun on.

Enjoy!

Cheers,