Wednesday, September 22, 2010

BBQ-Pork Sandwiches

This is a perfect dinner to freeze and reheat - it's kid-pleasing flavors actually improve over time.

Prep time: 5 minutes
Cook time: 25 minutes
Yield: 8 servings

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon mild chili powder
  • 1 teaspoon dry mustard
  • 1/8 teaspoon ground cinnamon
  • 1 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 2 tablespoons apple-cider vinegar
  • 1 pkg (2lbs.) pork tenderloin, trimmed and thinly sliced
  • 8 sandwich buns
  • Coleslaw (optional)
  • Pickles (optional)
How to make:
  1. In 3-quart saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in chili powder, dry mustard, add cinnamon. Cook 1 minute. Add ketchup, honey, orange juice, and vinegar. Bring mixture to a boil and add sliced pork tenderloin. Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
  2. Place half of BBO-pork mixture in a resealable container; cool to room temperature, cover, and place in freezer. Place 4 sandwich buns in resealable storage bag, and store in freezer.
  3. Divide remaining BBQ pork among remaining sandwich buns, and serve with coleslaw and pickles, if desired.
Nutrition per serving: 364 calories, 30 g protein, 9 g fat, 43 g carbohydrate, 62 mg calcium, 2 g fiber.

To reheat: Defrost BBQ pork in refrigerator overnight. Reheat mixture in saucepan over medium-low heat, or microwave until heated through. Defrost sandwich buns to room temperature.

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