Ingredients:

Preparation:

1. Trim fat from pork. Cut pork into 1/4 inch thick slices. Rub curry powder evenly over pork slices; set aside. 2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add one-fourth of pork slices; cook 2 minutes on each side or until browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining pork. 3. Cut rolls in half horizontally. Spread chutney over bottoms of rolls; top with pork. Replace roll tops.

Nutritional Information:

CAL 80 (20% from fat); PRO 6.3 g; FAT 1.8 g (SAT 0.6 g); CARB 9.1 g; FIB 0.5 g; CHOL 18 mg; IRON 0.6 mg; SOD 105 mg; CALC 9.5 mg.