New Years Eve BBQ Pork Sandwiches

New Years Eve BBQ Pork Sandwiches

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

This recipe is Slimming World friendly
Extra Easy - 1 HEb per serving

Author: Slimming Eats

Serves: 4       

Ingredients

For the quick pickled onions:

·      1 small cucumber, peeled, seeded and thinly sliced

·      1 medium red onion, thinly sliced

·      3 tbsp fresh lime juice

For the pork sandwiches:

·      Spray oil*

·      1 ½ lbs small red potatoes

·      2 tsp chili powder

·      1 tsp paprika

·      ½ tsp ground cumin

·      ¼ tsp cayenne pepper

·      1 lb pork tenderloin, all visible fat removed

·      4 whole wheat rolls (2oz each), split and toasted (4xHEb's)

·      2 apples, cut into wedges

For the barbecue sauce (makes 3½ cups):

·      6 medium Roma tomatoes, cored

·      1 medium onion, cut into thin wedges

·      1 fresh jalapeño pepper (seeds removed), halved (optional)

·      4 garlic clove

·      1 can (6oz) tomato paste

·      1 tsp chili powder

·      ½ tsp ground mustard

·      2 tsp no-calorie granulated sweetener

Method

1.   In a medium bowl, toss together cucumber, onion, lime juice and a pinch of salt. Let stand while preparing sandwiches.

2.   Preheat oven to 425°F. Line a 15 × 10 × 1-in baking pan with foil and lightly spray with spray oil. Place potatoes in a large saucepan and cover with at least 1 inch of water. Add 1 tsp salt. Bring to a boil, then reduce heat. Cover and simmer 25-30 minutes, or until potatoes are very tender; drain. Place potatoes in foil-lined pan. Let cool 10 minutes while preparing pork.

3.   Then, line a second baking pan of the same size with foil. Place tomatoes, onion, jalapeño pepper (if using) and garlic in pan. Lightly spray vegetables with spray oil. Roast 20 minutes, or until vegetables are tender and lightly charred.

4.   Meanwhile, in a small bowl, stir chili powder, paprika, cumin, ½ tsp salt and cayenne pepper to combine. Reserve 1 tsp of spice mixture. Sprinkle remaining spice mixture over pork, rubbing in with your fingers. When potatoes are cool, using a potato masher or the palm of your hand, flatten each potato until about ½ inch in thickness, keeping each potato in one piece. Lightly spray potatoes with spray oil. Sprinkle with reserved spice mixture.

5.   Place pork in foil-lined pan with potatoes. Roast 30-35 minutes until pork is done and potatoes are lightly browned and crisp, turning potatoes once halfway through cooking time.

6.   Then place roasted vegetables in a large saucepan with 1 cup water, tomato paste, chili powder, ground mustard and ½ tsp salt. Bring to a boil, then reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Let cool slightly. Blend with an immersion blender until smooth. (Or put in a blender or food processor, cover and blend or process until smooth.) Stir in no-calorie granulated sweetener. Cover and set aside (keep in the fridge for up to 1 week).

7.   Thinly slice pork and pile on bottom halves of rolls. Top with drained pickled onions and drizzle with ½ cup barbecue sauce. Top with remaining roll halves. Serve with roasted potatoes and apple wedges.

Source http://www.slimmingeats.com

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