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Low-fat Pork 'Barbecue'

Source of Recipe

Wednesday, December 27, 2000 / The Naples News


List of Ingredients


3 tablespoons packed brown sugar
2 teaspoons paprika
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 1/2 pounds pork tenderloin
1 teaspoon vegetable oil
2/3 cup vinegar
1/3 cup water
1/4 cup ketchup
2 tablespoons minced onion
1 garlic clove, minced
1/4 teaspoon crushed red pepper
4 hamburger rolls




Recipe

Preheat the oven to 450 F.

In a small cup, combine 1 tablespoon of the brown sugar, the paprika,
1/2 teaspoon of the pepper, 1/4 teaspoon of the salt, the cumin and
the chili powder. Place the pork on a piece of waxed paper. Sprinkle
the spice mixture over the pork, patting the meat to help the spices
stick to it.

Heat a large nonstick skillet. Swirl in the oil, then add the pork.
Cook, turning occasionally, until the pork is well browned, about 5
minutes. Transfer the pork to a shallow roasting pan. Roast until the
meat reaches an internal temperature of 160 F on a meat thermometer,
about 15 minutes. Let stand 10 minutes.

Meanwhile, combine the remaining 2 tablespoons brown sugar, 1/4
teaspoon pepper and 1/4 teaspoon salt, the vinegar, water, ketchup,
onion, garlic and red pepper in a saucepan; bring to a boil. Reduce
the heat slightly and boil until reduced to 3/4 cup, about 15 minutes.

Thinly slice the pork. Combine the pork and 1/4 cup of the sauce in a
large bowl. Serve on the rolls with the remaining sauce on the side.

Makes 4 servings.




There's a secret to the easy recipe for low-fat Pork "Barbecue." The
meat is quickly browned in a skillet and finished in the oven. The
"barbecue" flavor comes from a sauce that is highlighted with vinegar
and red pepper flakes.

Nutrition information per serving: 411 cal., 19 g total fat (3 g
saturated fat), 101 mg chol., 808 mg sodium, 39 g carbo., 2 g dietary
fiber, 40 g pro.

posted by Jamie Rahn on meat-lovers@yahoogroups.com