I’m a big fan of pork tenderloin because it is so low in fat. But, to be honest, it can be pretty bland. So, I decided to see what would happen if I slow cooked pork tenderloin similarly to how I prepare pull pork. What I came up with is this easy and awesome lower fat Cuban style pull pork sandwich.
And after you enjoy the recipe be sure to check out my And Stuff story to get the latest on my novels!
Recipe serves 4.
1 and 1/2 lb. – Pork tenderloin.
Ciabatta Bread (roll size).
1 – Medium onion – cut into rounds and then halved.
1 cup – Chicken stock.
6 oz. – Cola.
1/2 cup – BBQ sauce.
2- Garlic cloves – minced.
1 tablespoon – Chipotle sauce.
1 teaspoon – Chili powder.
1/4 teaspoon – liquid smoke.
1/4 teaspoon – dried cumin.
dash of salt and pepper.
Tomatoes and avocado for side salad (mix olive oil and canola oil for dressing.)
For sandwich spread mix 1/2 cup mayonnaise and a few squirts of Sriracha (until desired heat obtained) and 1/8 tsp. cinnamon.
In Ninja cooking system, or fry pan, lightly brown pork tenderloin in one tablespoon olive oil (3 to 4 minutes each side).
Add onion and sauté a couple minutes to soften.
Set Ninja to slow cooker to high heat (3 hours 30 minutes), or transfer meat and onions to slow cooker and set controls as said.
In bowl mix together all other ingredients (except mayo spread) and then pour onto pork and onions. Lift meat to allow onions and sauce to get underneath. Cover and slow cook for three and one half hours or until internal temperature of pork is 155 degrees F.
When meat is done cooking, brush olive oil onto ciabbata bread and brown in oven.
Slice tomatoes and avocados.
Remove meat and let set up for a few minutes. On a cutting board slice meat into medallions and as you do so the meat will nicely shred.
Smear mayo mixture on bread, add shredded pork tenderloin, top with onions and meat sauce from slow cooker, and plate with side salad.
And that’s all there is to making a super easy, sorta low fat, killer dinner for family or friends.
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Good Eating and Table Talk,
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