Barbecued Chipotle-Marinated Pork Sandwiches
From EatingWell: August/September 2006
Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty pulled pork sandwich, perfect as a potluck dish or simple dinner. If you’re concerned about sodium, be sure to choose a lower-sodium barbecue sauce.
- 1/2 cup orange juice
- 3 tablespoons lime juice
- 1 tablespoon red-wine vinegar
- 1 chipotle chile in adobo sauce plus 1 teaspoon adobo sauce (see Tips)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces pork tenderloin (see Tips), trimmed
- 1 small yellow onion, cut into 1/2-inch-thick rounds
- 1 teaspoon canola oil
- 2 whole-wheat buns, split horizontally
- 1/3 cup prepared barbecue sauce
- Combine orange juice, lime juice, vinegar, chipotle and sauce, garlic, oregano, cumin, salt and pepper in a blender or mini food processor. Blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
- Preheat grill to high or heat a large indoor grill pan over high heat.
- Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center registers 145°F, 12 to 15 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Meanwhile, lightly brush onion with oil and grill until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.
- Lightly toast buns 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 and stir to combine. Divide the pork (about 1 cup each) between the buns.
Tips & Notes
- Make Ahead Tip: Marinate the pork in the refrigerator for up to 8 hours. Cover and refrigerate the grilled pork for up to 2 days. Serve cold or reheat before serving.
- Tips: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
- One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.
Per serving: 351 calories; 8 g fat (2 g sat, 3 g mono); 60 mg cholesterol; 45 g carbohydrates; 16 g added sugars; 21 g total sugars; 26 g protein; 4 g fiber; 857 mg sodium; 642 mg potassium.
Nutrition Bonus: Zinc (20% daily value), Magnesium & Potassium (18% dv)
Carbohydrate Servings: 3
Exchanges: 2 starch, 3 lean meat, 1/2 fat
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- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Preparation/ Technique
- August/September 2006