.
Ingredients:
1 chipotle pepper (wear
rubber gloves
when handling;
see note)
1 pork tenderloin (12 ounces)
1/4 teaspoon ground black
pepper
2/3 teaspoon ground red
pepper
2/3 cup diced onions
1 teaspoon canola oil
1 tablespoon minced garlic
1/2 cup reduced sodium barbecue
sauce
1/4 cup reduced sodium ketchup
1/4 cup water
1 teaspoon maple syrup
4 sandwich buns
Instructions:
Place the chipotle pepper
in a small bowl; cover with hot water and let stand for 5 minutes. Drain;
remove the stems and seeds. Coarsely chop the chipotle. Set aside.
In a nonstick frying pan
over high heat, sear the whole tenderloin on all sides, about 5 minutes.
Remove from heat and season with the black pepper and red pepper.
In a small saucepan over
medium heat, combine the onions and the oil and cook for 5 minutes. Add
the garlic and cook for 1 minute more. Add the barbecue sauce, ketchup,
water, maple syrup and the chipotle. Bring to a boil and simmer for 10
minutes.
Place the tenderloin on
a triple layer of aluminum foil and top with one third of the sauce. Wrap
well and bake at 350 degree's for 25 minutes.
Shred the pork using 2 forks.
Add the "pulled" pork to the remaining sauce and heat through. Serve on
the buns
Nutrition Facts:
Amount Per Serving:
Calories 270
Fat 6.4 g, Cholesterol 60
mg,
Sodium 399 mg,
Preparation Time: 10
minutes
Cooking Time: 25
minutes
Baking Time: 25 minutes
Chef's Note: Chipotle
peppers are smoked and tried jalapenos. There is no substitute for the
flavor they add, but a fresh serrano or jalapeno can add "heat".
Quantity:
Serves 4
Courtesy Of:
Prevention's: Quick And
Healthy Low-Fat Cooking
Featuring All-American
Food
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