Pulled Pork Tenderloin with Vidalia Onion BBQ Sauce

Pulled Pork Tenderloin with Vidalia Onion BBQ Sauce

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From: EatingWell Magazine, May/June 2017

Use your slow cooker to transform lean pork tenderloin into moist and tender meat ready for shredding in this healthy BBQ recipe. Serve the pulled pork as part of a BBQ platter with pickles and cornbread or pile it on a soft bun to make a delightfully messy sandwich.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Vidalia Onion BBQ Sauce
  • 1 tablespoon canola oil
  • 2 medium sweet onions (about 1 pound), preferably Vidalia, grated
  • 2½ cups ketchup
  • ½ cup cider vinegar
  • ¼ cup honey
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • ½ teaspoon ground pepper
  • Pinch of cayenne pepper, or to taste
  • Pulled Pork
  • 2 medium sweet onions (about 1 pound), preferably Vidalia, sliced
  • 2 1-pound pork tenderloins, trimmed
  • 1 teaspoon ground pepper
  • 2 cups Vidalia Onion BBQ Sauce or other barbecue sauce

Preparation

  • Prep

  • Ready In

  1. To prepare sauce: Heat oil in a large saucepan over medium heat. Add grated onions and cook, stirring often, until translucent, 3 to 5 minutes. Add ketchup, vinegar, honey, lemon juice, Worcestershire, mustard, pepper and cayenne. Bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 30 minutes. (Makes 4 cups.)
  2. To prepare pork: Place sliced onions in a 5- to 6-quart slow cooker. Add pork, season with pepper and top with 2 cups of the sauce. Cook on High for 4 hours or Low for 8 hours.
  3. Using 2 forks, shred and pull the pork into strips. Stir the pork into the sauce.
  • To make ahead: Refrigerate the sauce (Step 1) for up to 3 days or freeze for up to 3 months.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: 1 cup
  • Per serving: 223 calories; 3 g fat(1 g sat); 2 g fiber; 25 g carbohydrates; 24 g protein; 21 mcg folate; 70 mg cholesterol; 17 g sugars; 12 g added sugars; 232 IU vitamin A; 9 mg vitamin C; 36 mg calcium; 2 mg iron; 492 mg sodium; 705 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 3 lean protein, 1 other carbohydrate

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