Step 1

Make the caramelized onions by heating a large fry pan to medium-high heat. Spray the pan with cooking spray, and add thinly sliced onion and apples, careful to keep each on their own side. I cooked half an onion and a whole apple and had leftovers. Sprinkle both with a little kosher salt and let sit for a couple of minutes to start cooking. Then turn the heat down to medium-low and cook for 20-30 minutes until caramelized and tender. Prep everything else while they cook, stirring them occasionally.

Step 2

Combine equal parts chimichurri and your base (low-fat mayo, lite sour cream, or Greek yogurt) to make the chimichurri mayo.

Step 3

Toast the buns by spraying the insides of the buns with a mist of cooking spray and placing them face down on a preheated pan. Toast until golden brown.

Step 4

Assemble the pork tenderloin sandwich by topping the bottom bun with 2 Tbsp or 30 g of chimichurri spread, then 100 g of thinly sliced pork, tomatoes, arugula, and 15 g each of the caramelized onions and apples. Enjoy!