Philly Cheeseloin Recipe and Book Signing at FNCE

Philly Cheeseloin

Philly Cheeseloin made with pork tenderloin

Post sponsored by National Pork Board. Words and thoughts are 100% my own.

 

Michelle Dudash at FNCE at National Pork Board booth

Love the saguaro.

I created this recipe for my client the National Pork Board for serving at the Academy of Nutrition and Dietetics Food and Nutrition Expo in Philadelphia, demonstrating to dietitians how pork is leaner than ever.

Philly Cheeseloin recipe made with pork tenderloinSince the recipe was served in an expo servicing 10,000 food and nutrition professionals, the sandwich transformed into a bruschetta-style hors d’oeuvre, which is easy for sampling.

National Pork Board booth at Food and Nutrition Expo (FNCE)

It was a huge hit among attendees.

 

Michelle Dudash at Clean Eating for Busy Families book signing

Opposite my pork pals serving the Philly Cheeseloin, we gave away copies (well, vouchers for getting copies shipped in a few weeks) of my new cookbook Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love. That was my first book signing ever and was a blast seeing friends and meeting new ones.

Michelle Dudash at Clean Eating for Busy Families book signing at FNCE

My friends raved about my dark hair in this photo. But, um, this isn’t real life–it’s from Instagramming. What do you think? Give it a try?

On with the recipe!

Philly Cheeseloin

Onions, combined with bell peppers, add a sweet and crunchy complement packed with antioxidants to this fresh take on a Philly favorite. Using lean, savory and protein-rich pork tenderloin helps keep saturated fat and cholesterol in check. Get it while it’s hot!

Recipe: Philly Cheeseloin

1 pound (454 g) pork tenderloin, sliced 1/8-inch

Canola oil spray

1 small green or red bell pepper, thinly sliced (about 1 3/4 cups or 262 g)

1/2 medium sweet onion, diced 1/2-inch (about 1 cup  or 160 g)

3 teaspoons (15 ml) canola oil

1/4 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon + 1/8 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 (1-ounce, or 57 g) slices reduced-fat Provolone cheese, each cut into four strips

4 (4-inch) hoagie or deli rolls, preferably whole-grain, warm and toasted*

Light mayonnaise, mustard and hot sauce

Pickled red sweet cherry peppers

 

Place a large sauté pan or skillet on medium heat and coat with oil spray. Add peppers and onions and sauté until tender but still crunchy, about 8-10 minutes. Transfer to a plate.

Place the same pan, plus one additional large sauté pan or skillet, on medium-high heat and add 1 teaspoon oil to each pan. Place pork slices in the pans in single layers (cooking in batches as needed, depending on the size of pans) and cook until browned, about 1-2 minutes. Turn and cook 60 seconds, until the pork is cooked to medium doneness, appearing with a pink blush in the centers. Transfer pork to a plate.

Remove pans from heat and add 1-2 tablespoons of water to each pan to release the savory brown bits from the bottom of the pans. Add all of the pork back in one pan along with juices and sprinkle with paprika. Add vegetables, garlic powder, pepper, and salt to pork and coat evenly.

Reduce heat to low and arrange pork and vegetables into four rectangular shapes in the pan, according to the size of the buns. Lay 2 pieces of cheese on each one. Cook until hot.

Using a spatula, transfer pork filling to the toasted rolls* and serve with condiments. Enjoy immediately, taking a small bite of the cherry pepper followed by a bite of the cheese steak.

*To toast the rolls, coat cut sides with cooking oil spray and place in 400 degrees F oven for 2 minutes, until light golden around the edges.

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes 4 servings

Nutrition Facts (per serving): 390 calories, 12 g total fat, 3 g saturated fat, 80 mg cholesterol, 640 mg sodium, 38 g carbohydrate, 33 g protein.

 

You might also enjoy:

Recipe: Brat-style Pork Burgers

Slow Cooker Pulled Pork Recipe

My Book: Clean Eating for Busy Families

Philly Cheeseloin

Philly Cheeseloin

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: October 15, 2012

  • Yield: 1 sandwich (4 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Easy Philly Cheeseloin made with delicious pork tenderloin, onions and bell peppers.

Ingredients

Instructions

  1. Place a large sauté pan or skillet on medium heat and coat with oil spray. Add peppers and onions and sauté until tender but still crunchy, about 8-10 minutes. Transfer to a plate.
  2. Place the same pan, plus one additional large sauté pan or skillet, on medium-high heat and add 1 teaspoon oil to each pan. Place pork slices in the pans in single layers (cooking in batches as needed, depending on the size of pans) and cook until browned, about 1-2 minutes. Turn and cook 60 seconds, until the pork is cooked to medium doneness, appearing with a pink blush in the centers. Transfer pork to a plate.
  3. Remove pans from heat and add 1-2 tablespoons of water to each pan to release the savory brown bits from the bottom of the pans. Add all of the pork back in one pan along with juices and sprinkle with paprika. Add vegetables, garlic powder, pepper, and salt to pork and coat evenly.
  4. Reduce heat to low and arrange pork and vegetables into four rectangular shapes in the pan, according to the size of the buns. Lay 2 pieces of cheese on each one. Cook until hot.
  5. Using a spatula, transfer pork filling to the toasted rolls and serve with condiments. Enjoy immediately, taking a small bite of the cherry pepper followed by a bite of the cheese steak.
  6. To toast the rolls, coat cut sides with cooking oil spray and place in 400 degrees F oven for 2 minutes, until light golden around the edges.

Leave a Reply

Your email address will not be published. Required fields are marked *

 

GET MY FREE CLEAN EATING GROCERY LIST

This is the EXACT list of foods I buy and feed my family to create delicious, nourishing, whole-food meals. You'll also receive my monthly newsletter.

it's free!
I will never share your email with third parties.