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
223 calories; protein 24g; carbohydrates 24.8g; dietary fiber 1.7g; sugars 17.3g; fat 3.4g; saturated fat 0.9g; cholesterol 70mg; vitamin a iu 232.4IU; vitamin c 9.1mg; folate 20.7mcg; calcium 36.2mg; iron 1.6mg; magnesium 44.6mg; potassium 705.5mg; sodium 491.9mg; added sugar 12g.
1 1/2 vegetable, 3 lean protein, 1 other carbohydrate