Tenderloin Tuesday: Continental Baguette

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15 minutes prep, 0 minutes cook
Ingredients Icon


1 cooked pork tenderloin, thinly sliced *
1 baguette, (long, thin French bread), about 24 inches long
1/2 cup garlic and herb cheese (spreadable)
1/2 cup fruit chutney, OR cranberry sauce
4 large lettuce leaves
Cooking Directions Icon

Cooking Directions

Cut baguette into 4 equal pieces and cut each lengthwise. Spread cheese onto the bottoms of bread, followed by chutney. Top with slices of tenderloin and lettuce, then tops of bread.
Serves 4.

*Make with leftovers from Pork Tenderloin Fajitas recipe.

Serving Suggestions Icon

Serving Suggestions

Make this sandwich with leftover Pork Tenderloin Fajitas. Serve with celery and carrot sticks with ranch dressing dip.

Nutrition Icon


Calories: 441 calories
Protein: 30 grams
Fat: 15 grams
Sodium: 650 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 9 grams
Carbohydrates: 45 grams 
Random Tip:
Remember! A little pink is ok.

One comment on “Tenderloin Tuesday: Continental Baguette

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