Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Canola oil; plus 1 teaspoon |
| ¾ small | Onion; minced |
| ⅔ cup | Ketchup |
| 1 tablespoon | Red wine vinegar; plus 1 teaspoon |
| 2 teaspoons | Honey |
| 1 tablespoon | Worcestershire sauce; plus 1 teaspoon |
| ⅔ cup | Water |
| 1¼ teaspoon | Paprika |
| 1¼ teaspoon | Chili powder |
| ¼ teaspoon | Cayenne |
| 1 pounds | Cooked pork tenderloin; shredded or cubed into small pieces |
| 4 slices | Bread; toasted French, italian, or multi-grain |
To make the sauce, combine all ingredients except the pork and bread in a saucepan. Simmer uncovered over medium heat for 15 minutes until the onion has softened. Prepare the pork and add it to the sauce. Continue to simmer for 5 minutes. Pile the pork filling evenly over each bread slice. Eat with a fork.
Per serving: calories 474, fat 21.8g, 42% calories from fat, cholesterol 91mg, protein 35.8g, carbohydrates 33.4g, fiber 1.9g, sodium 759mg.
Exchanges: 3 Lean Meat, 2 Starch.
The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.
Source: webmaster@... Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 20 min.
Recipe by: American Diabetes Association's Diabetic Meals in 30 Minute Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 21, 1998