1 pound boneless pork loin roast
coarsely ground black pepper
1/2 pound alfalfa sprouts
1 ripe avocado, peeled and sliced
1 cucumber, sliced thinly
1 ripe tomato, sliced
4 ounces fresh spinach leaves
1 green pepper, seeded and sliced into strips
1 16 ounce loaf French or Italian bread
4 tablespoons bottled Italian dressing
Rub roast with coarsely ground pepper, place in shallow roasting pan. Roast, uncovered, at 325F for 45 minutes to one hour, until meat thermometer registers 155 to 160F. Remove from oven and let roast rest for 10 minutes before slicing. Slice bread lengthwise. Build sandwich by layering sandwich ingredients in desired order, and sprinkle with dressing. Serves 4.
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