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Barbecue Pork Sandwiches

Barbecue Pork Sandwiches

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 1 sandwich))


  • 2 (1/2-pound) pork tenderloins
  • 1 teaspoon vegetable oil
  • 1/2 cup no-salt-added tomato sauce
  • 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.

Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 0.0%
  • Fat: 6.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27g
  • Carbohydrate: 23.9g
  • Fiber: 4.5g
  • Cholesterol: 63mg
  • Iron: 0.0mg
  • Sodium: 229mg
  • Calcium: 0.0mg

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Barbecue Pork Sandwiches recipe