Makes 6 Servings
1 whole pork tenderloin, (about 1 pound), all fat trimmed
2 teaspoons chili powder, divided
1/2 teaspoon garlic powder
1/2 cup minced onion
1-1/2 teaspoons minced fresh garlic
1 can (14.5 ounces) crushed tomatoes, undrained
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1/4 teaspoon maple extract
1/4 teaspoon liquid smoke
1/3 cup Equal Spoonful
6 multigrain hamburger buns, horizontally split in half, toasted
Preheat oven to 425°F.
Rub pork with 1 teaspoon of the chili powder and garlic powder. Place on baking pan. Bake 30 to 40 minutes or until pork is well browned and internal temperature at center of pork is 160°F. Remove from oven and let stand 10 minutes. Cut into 2 to 3-inch thick slices; shred slices into bite-size pieces with a fork.
Meanwhile, spray a medium saucepan with cooking spray. Cook and stir onion and garlic on medium heat 3 minutes. Add tomatoes, vinegar, mustard, remaining 1 teaspoon chili powder, maple extract and liquid smoke to saucepan. Heat to boiling on medium; reduce heat. Simmer on medium-low, uncovered, 12 to 15 minutes or until medium-thick consistency. Stir in Equal. Add pork; heat through.
To serve, divide mixture evenly between rolls.
Protein 21 g
Carbohydrates 27 g
Fat 5 g
Cholesterol 49 mg
Sodium 442 mg