Ingredients
1
(3/4-lb.) pork tenderloin, thinly sliced
1
medium onion, thinly sliced
1
Granny Smith apple, peeled, thinly sliced
1
tablespoon finely chopped ginger root
1/8
teaspoon crushed red pepper flakes
2
tablespoons water
1/3
cup red currant jelly
1
teaspoon soy sauce
4
large (about 6-inch) French rolls, unsliced, or 4 (6-inch) sections French bread
4
leaves leaf lettuce
Preparation
Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork slices; cook 2 to 3 minutes on each side or until golden brown. Remove pork from skillet; cover to keep warm.
In same skillet, combine onion, apple, ginger root, red pepper flakes and water; mix well. Reduce heat to medium; cover and cook 7 to 9 minutes or until onion and apple are golden brown and tender.
Reduce heat to low. Stir in jelly and soy sauce; cook until jelly is melted. Increase heat to medium. Return pork to skillet; cook 2 minutes or until pork is glazed.
Meanwhile, cut V-shaped wedge from top of each roll; set wedges aside.
To assemble sandwiches, place rolls on individual plates. Place lettuce leaf on each roll. Top each with pork mixture and roll wedges.
