A crunchy crusty baguette topped with just about anything is delicious, but these Pear, Blue cheese, and Pork Baguettes are divine. You can prepare my brown sugar spiced pork tenderloin in advance (it’s a weekly staple over here and freezes great!), and whip these delish baguettes up for a macro friendly lunch or easy dinner. They’d also make a great crowd pleasing appetizer for your next dinner party.
Pork tenderloin is one of my favorite lean protein options. Almost just as macro friendly as grilled chicken but a welcome change! This brown sugar spiced pork tenderloin is a great one to have in the rotation. We make it almost every Sunday with some grilled bread, roasted potatoes and a big salad. And I LOVE LOVE LOVE having plenty leftover to tuck in my crunch wraps all week.
OR— to make something special! Like these beauties.
How to Make Pear, Blue Cheese, and Pork Baguettes
For TWO servings, you’ll Need:
- 1 small baguette, sliced in half and hollowed out* (totalling 142 g after hollow)
- Olive Oil Spray (3 g)
- Non-fat Greek yogurt (60 g)
- Garlic, minced (or a frozen cube)
- Reduced fat blue cheese (15 g)
- Sliced brown sugar spiced pork tenderloin (150 g)
- Pear, sliced thin (75 g)
- Tomato, sliced thin (130 g)
- Caramelized onion (25 g)
- Balsamic glaze (8 g)
Start by slicing your baguette in half and *tear out as much of the inside as possible. (I definitely suggest saving the inside in a ziploc and freezing to use for breadcrumbs later!) Then lay your two halves on a baking sheet and give each one a mist of olive oil spray. Place them in the oven and broil on low for 2-3 minutes, which should be just enough to get them nice and golden brown.
If you’re worried about using different bread and changing the macros, rest assured that the macros calculated below will be VERY close if your bread totals 142 grams after hollowing it out– regardless of where yours is baked. Promise.
Next, in a small bowl you’ll need to combine your Greek yogurt, garlic, and blue cheese. After you’ve got everything nice and mixed you can spread the blue cheese yogurt evenly over the two toasty halves. Now it’s time to build your sandwiches! Start by dividing the toppings between the two halves, then add a layer or pork, (out of the fridge is fine), then thinly sliced pear, tomatoes, and caramelized onion (or raw onion is great if you don’t have any already caramelized!). Pop them back into the oven to broil for another 1-2 minutes. When everything is nice and warm pull them out to add a drizzle of balsamic glaze and some arugula. YUM. Delicious, crunchy, flavorful, macro-friendly lunch. If you had the pork and caramelized onions on hand, it probably took you ten minutes!
As I mentioned before, I recommend cooking your brown sugar spiced pork tenderloin in advance so you can easily grab it from the fridge to whip up these baguette sandwiches. You also don’t have to use a baguette if you already have another Italian or French bread already on hand. Whatever bread you choose, if you weigh it out to 142 grams, (71 for your one serving) your macros will be very close to what I detail in the recipe.
If you prepped my brown sugar spiced pork tenderloin in advance, you can also enjoy it with any of these other recipes!
If you follow me on Instagram, you likely already know how much I love this pork tenderloin recipe! You can also check out my other macro-friendly recipes of mine in my cookbook, Lillie Eats and Tells Macro Friendly Cookbook.
Pear, Blue Cheese and Pork Baguettes
- 1 small baguette sliced in half and hollowed out* (totalling 142 g after hollow)
- olive oil spray 3 g
- ¼ cup non-fat Greek yogurt 60 g
- 1 clove garlic minced (or a frozen cube)
- 2 Tbsp reduced fat blue cheese 15 g
- 5 oz sliced brown sugar spiced pork tenderloin recipe here (150 g)
- ¼ of a pear sliced thin (75 g)
- 1 large tomato sliced thin (130 g)
- 1 Tbsp caramelized onion 25 g
- 2 tsp balsamic glaze 8 g
- Slice your baguette in half and tear out as much of the inside as possible. (Save in a ziploc and freeze to use for breadcrumbs later!) Lay your two halves on a baking sheet and spray with a mist of olive oil spray. Broil on low for 2-3 minutes until golden brown.
- In a small bowl, combine Greek yogurt, garlic, and blue cheese. Spread the blue cheese yogurt evenly over the two toasty halves. Now build your sandwiches, dividing the toppings between the two halves. Add a layer or pork, (out of the fridge is fine), thinly sliced pear, tomatoes, and caramelized onion (or raw onion is great if you don’t have any already caramelized!). Broil for another 1-2 minutes just until everything is warm.
- Drizzle with balsamic glaze and top with arugula. Enjoy!