Barbecued Pork Sandwiches
Making your own barbecue sauce, rather than using a commercial sauce, reduces the sodium content in this recipe. The sauce is very easy to prepare.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
6 (2/3 cup meat mixture and 1 bun) servings
Ingredients
-
Nonstick cooking spray
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
2/3 cup water
-
1/2 of a 6-ounce can (1/3 cup) tomato paste
-
2 tablespoons red wine vinegar
-
1 tablespoon packed brown sugar
-
1 1/2 teaspoons chili powder
-
1 teaspoon dried oregano, crushed
-
1 teaspoon Worcestershire sauce
-
12 ounces pork tenderloin
-
1/4 teaspoon salt
-
1 medium green sweet pepper, cut into thin strips
-
6 whole wheat hamburger buns, split and toasted
Directions
1.
For sauce: Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.
2.
Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Makes 6 (2/3 cup meat mixture and 1 bun) servings.
Nutrition information
Calories 214, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 37 mg, Sodium 344 mg, Carbohydrate 27 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 2.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Pork Tenderloin aRosa di Parmau
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. "Rosa di Parma" means it's stuffed with Parmigiano-Reggiano and prosciutto.) Typically made with beef, it is equally delicious and more economical made with pork tenderloin and ideal for entertaining parties of 8 to 10. Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish--even though they are more costly, the superior flavor is worth the expense.
See RecipeMore Great Recipe Ideas from Diabetic Living
