Barbecue Pork Sandwiches

Oxmoor House
4 servings (serving size: 1 sandwich))


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2 (1/2-pound) pork tenderloins
1 teaspoon vegetable oil
1/2 cup no-salt-added tomato sauce
1 1/2 tablespoons
2 tablespoons water
2 tablespoons cider vinegar
2 tablespoons low-sodium Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Dash of hot sauce
4 reduced-calorie whole wheat hamburger buns


Cut pork into slices; flatten, using a meat mallet or rolling pin.

Heat oil in a large nonstick skillet over medium-high heat. Add pork, and cook 3 minutes on each side or until browned. Drain and coarsely chop. Wipe drippings from pan; add tomato sauce and next 7 ingredients. Bring to a boil; add pork. Cover, reduce heat, and simmer 20 minutes, stirring often.

Spoon 3/4 cup pork mixture onto each bun.

Tip: Double this recipe if you use it in the Fourth of July menu on page 39. You'll need to brown the pork in two batches.

Created date

April 2008

Nutritional Information

Calories 230
Caloriesfromfat 0.0 %
Fat 6.1 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27 g
Carbohydrate 23.9 g
Fiber 4.5 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 229 mg
Calcium 0.0 mg