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BBQ Pork Sandwiches

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 400F. 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 160F 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 5F to 10F 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

Food exchange 1 Starch 1 Vegetable 2-1/2 Meat
(1 sandwich (1 filled pita half) with about 3 ounces Barbecued Pork) 
Calories 220 Calories from Fat 20 % Total Fat 5 g Saturated Fat 1 g 
Cholesterol 61 mg Carbohydrate 23 g Fiber 1 g Protein 23 g Sodium 314 mg

Courtesy Diabetic Cooking

Serves 8