I have been a cooking machine since I got home from Cali! I’ve gone on a serious cooking bender – fish tacos! BBQ pork! steak with red wine sauce (I don’t even eat steak)! Would you also like a homemade chocolate chip cookie after dinner? Umm…. yes please.
It’s my last few weeks with the family before I move into my new apartment downtown and I am letting my kitchen addiction get the absolute best of me. So I hope you all enjoy the next couple weeks of posts with real meals (like this BBQ pork!) because after that you can look forward to more creative posts like “12 ways to use Ramen” and “How to a stretch a jar of peanut butter“.
Here’s a couple pretty pics from Cali last week! How pretty is that sunset??
Andddddd… thats my leg. My very 1st degree sunburned leg. Cautionary tale to all you out there that don’t think you need sunscreen in 63 degree weather. And sending a big thank you to my Polish roots and a dirty look to those Italian genes that decided to jump ship right before I was born.
And now back to the really good stuff – these 30-minute BBQ Sandwiches with Slaw! I saw these in last month’s Cooking Light magazine and had been DYING to mess around with the recipe! They were a huge huge hit. The tangy BBQ sauce with the sweet and salty slaw topping is the perfect combo. The bright and fresh chopped veg compliments the spicy pork deliciously! Plus these are much lower cal and lower fat than traditional BBQ pulled pork sandwiches – and like 6 hours faster! Just around 296 calories and 4 grams of fat each :) Woo! Win win.
Hope you all are having a great weekend!!
To cut even more time you can use a store bought BBQ sauce – but I would recommend making your own, this way you can better control the sodium and calories! Also – I used a grill pan because it’s still chilly in Chicago, but you can definitely fire these up on the outdoor grill as well!
- 1/2 cup ketchup
- 3 tablespoons cider vinegar
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons Dijon mustard
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1 (1-pound) pork tenderloin, trimmed and halved lengthwise
- Cooking spray
- 4 (1 1/2-ounce) whole wheat hamburger buns
- 2 cups prepackaged cole slaw vegetable mix (NOT pre-made coleslaw, I’m talking about just the chopped up veg to save us some time!)
- 2 thinly sliced green onions
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- Spray a grill pan with cooking spray and heat over medium-high heat.
- Combine first 8 ingredients in a bowl, stirring well with a whisk. Reserve 1/4 cup ketchup mixture; set aside. Add pork to remaining ketchup mixture; turn to coat pork. Place pork on a grill pan an cook 7 minutes. Turn pork over; cook 8 minutes or until a thermometer inserted in thickest portion registers 150°. Remove pork from grill; let stand 5 minutes. Cut pork diagonally across the grain into thin slices.
- While pork cooks, combine cabbage and remaining ingredients in a medium bowl; toss. Let stand 10 minutes; drain. Place one bottom bun half on each of 4 plates; divide sliced pork evenly among buns. Top each serving with 1 tablespoon reserved sauce and about 1/2 cup slaw. Place top halves of buns on sandwiches.
Recipe adapted from Cooking Light Magazine