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Nutrition Facts
Serving Size 319 g
(Approx. 4 Servings)
Amount Per Serving
Calories 840 Calories From Fat 490
% Daily Value*
Total Fat 55 g 85%
Saturated Fat 32 g 160%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 1270 mg 53%
Total Carbohydrate 43 g 14%
Dietary Fiber 0 g 0%
Sugars 13 g
Protein 42 g
Vitamin A 15% Iron 15%
Vitamin C 15% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Onion Blossom Horseradish Pork Sandwich
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb pork tenderloin
1/2 Tsp cayenne pepper
1/4 Tsp smoked paprika
1/2 Tsp kosher salt
1/2 Tsp black pepper
14 Tsp Fischer & Wieser Four Star Provisions Onion Blossom Horseradish Dip, divided use
2 Tsp Worcestershire sauce
1 Tbsp Ottavio Private Reserve Extra Virgin Olive Oil
8 Tsp mayo
8 slices three seed bread
3 .2000 Oz jalapeño jack, sliced
3 .2000 Oz Havarti, sliced
4 2/5 Oz Byers' Best Bread & Butter Pickles
3/4 Lb tomatoes, sliced
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Set grill up with one side over direct high heat and the other side indirect heat.
Season pork tenderloin with cayenne, smoked paprika, salt and pepper.
Add two tablespoon of Robert's Reserve Onion Blossom Horseradish Dip to tenderloin and set remainder of dip aside.
Drizzle Worcestershire sauce and Ottavio Olive Oil over meat and rub tenderloin until seasonings are evenly coated.
Place meat over direct heat and sear each side 3 minutes. Transfer tenderloin to indirect heat and cook 10 minutes or until internal temperature reaches 145°F. Rest 10 minutes before slicing into quarter inch slices.
In a small bowl, mix remaining onion blossom horseradish dip and mayo. Spread mayo mixture on inside of each piece of bread.
Place one slice of jalapeño jack cheese on one side of sandwich and Havarti cheese on other side. Layer one slice with pickles, tomatoes and top with sliced tenderloin.
Serve with chips and additional dip if desired.


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