Barbecue Pork Sandwiches



4 servings (serving size: 1 sandwich))

Recipe from

Oxmoor House

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


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.