- 1 lb whole pork tenderloin, fat trimmed
- 1 tsp chili powder
- 1/2 tsp garlic powder
- nonstick vegetable spray
- 1/2 cup finely chopped onion
- 1 1/2 tsps garlic, minced
- 1 can (15 oz.) crushed tomatoes, un-drained
- 1 Tbl cider vinegar
- 1 Tbl prepared mustard
- 1 1/2 Tbls chili powder
- 1/4 tsp maple extract
- 1/4 tsp liquid smoke
- 1/3 cup Equal Spoonful
- salt and pepper
- 6 multi-grain hamburger buns, toasted
Rub pork with 1 tsp chili powder and garlic powder; place in baking pan. Bake in preheated 425 F oven 30-40 minutes or until pork is well browned and juices run clear. Let stand 10-15 minutes. Cut into 2 to 3-inch slices; shred slices into bite-size pieces with fork.
Spray medium saucepan with nonstick vegetable spray; heat over medium heat until hot. Saute onion and garlic about 5 minutes or until tender. Add tomatoes, vinegar, mustard, chili powder, maple extract, and liquid smoke to saucepan; heat to boiling.
Reduce heat and simmer, uncovered, 10-15 minutes or until medium sauce consistency. Stir in Equal. Season to taste with salt and pepper. Stir pork into sauce; cook 2-3 minutes or until hot. Spoon mixture into buns. Makes 6 servings.
Nutrition Info Per Serving: Calories 252, Carbohydrate 29g, Protein 21g, Fat 5g, Cholesterol 49mg, Sodium 447mg.
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