- 1 (1 1/2-pound) boneless pork loin roast, trimmed
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup water
- 1 cup fat-free, lower-sodium chicken broth
- 1/2 cup vertically sliced shallots (2 large)
- 1 tablespoon chopped fresh rosemary
- 4 garlic cloves, minced
- 3/4 cup canola mayonnaise
- 2 teaspoons prepared horseradish
- 24 (1.3-ounce) wheat slider buns, split and toasted
- 2 cups arugula
- calories 421
- caloriesfromfat 0.0 %
- fat 20.2 g
- satfat 2.9 g
- monofat 8.3 g
- polyfat 3.4 g
- protein 26.1 g
- carbohydrate 35.8 g
- fiber 2.2 g
- cholesterol 50 mg
- iron 2.9 mg
- sodium 479 mg
- calcium 105 mg
How to Make It
Sprinkle pork with pepper. Heat a large skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 3-quart slow cooker coated with cooking spray. Add 1 cup water and next 4 ingredients (through garlic) to slow cooker. Cover and cook on LOW for 8 hours or until tender.
Remove pork from slow cooker; place in a bowl. Shred pork with 2 forks. Pour cooking liquid through a sieve into a bowl, reserving shallots and garlic. Add 3/4 cup strained cooking liquid, shallots, and garlic to pork; toss well. Discard remaining cooking liquid.
Combine mayonnaise and horseradish in a small bowl. Spoon about 2 tablespoons pork mixture on bottom half of each bun. Top evenly with arugula. Spread 1 1/2 teaspoons mayonnaise mixture on cut side of each bun top. Cover sliders with bun tops.
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