Barbecued Pork Sandwiches

From EatingWell: August/September 2006 — Subscribe Now!

Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty summer sandwich. If you're concerned about sodium, be sure to choose a lower-sodium barbecue sauce.

2 servings, about 1 cup filling each

Active Time: 15 minutes

Total Time: 15 minutes (not including pork marinating & grilling)

Nutrition Profile

Ingredients

1 small yellow onion, cut into 1/2-inch-thick rounds
1 teaspoon canola oil
2 whole-wheat buns, split horizontally
Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced
1/3 cup prepared barbecue sauce

Preparation

Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.
Lightly toast buns cut side down 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; stir to combine. Serve the pork filling on the toasted buns.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days. Serve cold or reheat before serving.

Nutrition

Per serving: 319 calories; 9 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 32 g carbohydrates; 27 g protein; 4 g fiber; 711 mg sodium; 614 mg potassium.

Nutrition Bonus: Selenium (86% daily value), Zinc (20% dv), Magnesium & Potassium (18% dv), Iron (15% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 3 very lean meat, 1/2 fat