Barbecued Pork Sandwich
This simple recipe is perfect for entertaining–it's a can't-miss crowd pleaser that's fast, healthy and delicious. The pork tenderloins can be baked with the barbecue sauce in advance, then the sandwiches can be quickly assembled at party time.
Makes 8 servings
|2||pork tenderloins (about 1-1/2 pounds total)|
|1/3||cup prepared barbecue sauce|
|1/2||cup prepared horseradish|
|4||pita bread rounds (2 ounces each)|
|1||onion, thinly sliced|
|4||romaine lettuce leaves|
|1||red bell pepper, cut lengthwise into 1/4-inch-thick slices|
|1||green bell pepper, cut lengthwise into 1/4-inch-thick slices|
- Preheat oven to 400°F. Place pork tenderloins in roasting pan; brush with barbecue sauce.
- Bake tenderloins 15 minutes; turn and bake 15 minutes more or until internal temperature reaches 160°F when tested with meat thermometer inserted into the thickest part of roast. Transfer roast to cutting board; cover with foil. Let stand 10 to15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
- Slice pork across grain. Cut each pita in half crosswise; gently open. Spread horseradish onto insides of halves; stuff with pork, onion, lettuce and bell peppers. Garnish, if desired.
|Serving Size:||1 sandwich (1 filled pita half) with about 3 ounces Barbecued Pork|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||20 %|
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