Pulled Pork Tenderloin with Vidalia Onion BBQ Sauce
Source: EatingWell Magazine, May/June 2017
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
Serving Size: 1 cup
222.6 calories; protein 24g 48% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 1.7g 7% DV; sugars 17.3g; fat 3.4g 5% DV; saturated fat 0.9g 4% DV; cholesterol 70mg 23% DV; vitamin a iu 232.4IU 5% DV; vitamin c 9.1mg 15% DV; folate 20.7mcg 5% DV; calcium 36.2mg 4% DV; iron 1.6mg 9% DV; magnesium 44.6mg 16% DV; potassium 705.5mg 20% DV; sodium 491.9mg 20% DV; added sugar 12g.
1 1/2 vegetable, 3 lean protein, 1 other carbohydrate