Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless pork loin roast |
| ½ teaspoon | Pepper |
| 1 \N | Loaf |
| 4 ounces | Fresh spinach |
| 1 medium | Tomato -- sliced |
| 1 medium | Cucumber -- thinly sliced |
| 1 \N | Ripe |
| 1 medium | Green pepper -- cut into |
| \N \N | Strips |
| ½ pounds | Alfalfa sprouts |
| ¼ cup | Bottled ltalian salad |
| \N \N | Dressing |
| \N \N | French or Italian bread |
| \N \N | Avocado -- sliced |
Rub roast with pepper; place in a shallow roasting pan. Roast, uncovered, at 325 deg. for 45-60 minutes or until meat is no longer pink. Let stand 10 minutes: slice thin. Slice bread lengthwise. On bottom half of bread, layer spinach, meat, tomato, cucumber, avocado, green pepper and alfalfa sprouta. Drizzle with dressing. Replace top of bread; slice and serve immediately. Yreld: 4 servings. Editor's Note: Leftover cooked pork may be substituted for roast Recipe By : Taste of Home