Barbecued Pork Sandwiches

Barbecued Pork Sandwiches

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From: Diabetic Living Magazine

Making your own barbecue sauce, rather than using a commercial sauce, reduces the sodium content in this recipe. The sauce is very easy to prepare.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Nonstick cooking spray
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ⅔ cup water
  • ½ (6 ounce) can ( ⅓ cup) tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon packed brown sugar
  • 1½ teaspoons chili powder
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon Worcestershire sauce
  • 12 ounces pork tenderloin
  • ¼ teaspoon salt
  • 1 medium green sweet pepper, cut into thin strips
  • 6 whole wheat hamburger buns, split and toasted

Preparation

  • Prep

  • Ready In

  1. Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.
  2. Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns.

Nutrition information

  • Serving size: ⅔ cup meat mixture and 1 bun
  • Per serving: 214 calories; 4 g fat(1 g sat); 3 g fiber; 27 g carbohydrates; 17 g protein; 82 mcg folate; 37 mg cholesterol; 6 g sugars; 282 IU vitamin A; 18 mg vitamin C; 60 mg calcium; 3 mg iron; 344 mg sodium; 327 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Folate (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1½ lean protein, ½ vegetable

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