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Pulled Pork Tenderloin with Vidalia Onion BBQ Sauce
“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.”
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
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
1To 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.)
2To 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.
3Using 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.