Barbecued Pork Sandwiches
From EatingWell: August/September 2006
Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty summer sandwich. If you're concerned about sodium, be sure to choose a lower-sodium barbecue sauce.
2 servings, about 1 cup filling each | Active Time: 15 minutes | Total Time: 15 minutes (not including pork marinating & grilling)
Ingredients
- 1 small yellow onion, cut into 1/2-inch-thick rounds
- 1 teaspoon canola oil
- 2 whole-wheat buns, split horizontally
- Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced
- 1/3 cup prepared barbecue sauce
Preparation
- Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.
- Lightly toast buns cut side down on the grill or in the pan.
- Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl. Add barbecue sauce; stir to combine. Serve the pork filling on the toasted buns.
Nutrition
Per serving : 319 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 63 mg Cholesterol; 32 g Carbohydrates; 27 g Protein; 4 g Fiber; 711 mg Sodium; 614 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 3 very lean meat, 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Serve cold or reheat before serving.
No comments:
Post a Comment