Spicy Peanut Butter & Pork Sandwiches
1 OPEN-FACED SANDWICH 215 cal., 11g fat (2g sat. fat), 16mg chol., 381mg sod., 20g carb. (5g sugars, 2g fiber), 11g pro. PREP 20 min. COOK 15 min. SERVES 12
Ingredients 1 pork tenderloin (3⁄4 lb.) 1⁄2 tsp. salt 1⁄4 tsp. pepper 3⁄4 cup creamy peanut butter 12 slices crusty white bread 1⁄4 cup Sriracha chili sauce Curry powder Thinly sliced jalapeno pepper
- Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set temperature to 400° and set timer to 30 minutes. Preheat the grill for 10 minutes. Sprinkle pork with salt and pepper.
- When the grill is preheated, place the pork on the Grill Plate. Cook until a thermometer reads 145°, 15-20 minutes. Remove roast to cutting board. Let stand 5 minutes. Shred pork with 2 forks.
- Spread 1 Tbsp. peanut butter over each slice of bread. Layer with pork and 1 tsp. chili sauce. Sprinkle with curry powder; top with jalapeno.
Eric’s Tip: To make natural or homemade peanut butter super easy to mix, store the jar upside down. Flip the jar right-side up and the oil, which will have settled to the “bottom” of the jar, will rise back to the top and will incorporate more smoothly.