| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Diabetic |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil; plus 1 teaspoon |
| 3/4 |
sm |
Onion; minced |
| 2/3 |
c |
Ketchup |
| 1 |
tb |
Red wine vinegar; plus 1 teaspoon |
| 2 |
ts |
Honey |
| 1 |
tb |
Worcestershire sauce; plus 1 teaspoon |
| 2/3 |
c |
Water |
| 1 1/4 |
ts |
Paprika |
| 1 1/4 |
ts |
Chili powder |
| 1/4 |
ts |
Cayenne |
| 1 |
lb |
Cooked pork tenderloin; shredded or cubed into small pieces |
| 4 |
sl |
Bread; toasted French, italian, or multi-grain |
INSTRUCTIONS
To make the sauce, combine all ingredients except the pork and bread in a
saucepan. Simmer uncovered over medium heat for 15 minutes until the onion
has softened. Prepare the pork and add it to the sauce. Continue to simmer
for 5 minutes. Pile the pork filling evenly over each bread slice. Eat with
a fork.
Per serving: calories 474, fat 21.8g, 42% calories from fat, cholesterol
91mg, protein 35.8g, carbohydrates 33.4g, fiber 1.9g, sodium 759mg.
Exchanges: 3 Lean Meat, 2 Starch.
The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.
Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 10 min, Cook: 20 min.
Recipe by: American Diabetes Association's Diabetic Meals in 30 Minute
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 21,
1998
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