Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty summer sandwich. If you're concerned about sodium, be sure to choose a lower-sodium barbecue sauce.
2 servings, about 1 cup filling each
Active Time: 15 minutes |
Total Time: 15 minutes (not including pork marinating & grilling)
1 small yellow onion, cut into 1/2-inch-thick rounds
1 teaspoon canola oil
2 whole-wheat buns, split horizontally
Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced
1/3 cup prepared barbecue sauce
Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.
Lightly toast buns cut side down on the grill or in the pan.
Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl. Add barbecue sauce; stir to combine. Serve the pork filling on the toasted buns.
Per serving :
9 g Fat;
2 g Sat;
4 g Mono;
63 mg Cholesterol;
32 g Carbohydrates;
27 g Protein;
4 g Fiber;
711 mg Sodium;
614 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 3 very lean meat, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. Serve cold or reheat before serving.