Barbecued Chipotle-Marinated Pork Sandwiches
Barbecued Chipotle-Marinated Pork Sandwiches could be just the dairy free recipe you've been looking for. One portion of this dish contains roughly 31g of protein, 7g of fat, and a total of 454 calories. For $2.09 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 2. 555 people were impressed by this recipe. It is brought to you by Eating Well. Plenty of people really liked this main course. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Head to the store and pick up sub buns, lean pork tenderloin, red wine vinegar, and a few other things to make it today. With a spoonacular score of 84%, this dish is spectacular. If you like this recipe, you might also like recipes such as Barbecued Pork Sandwiches, Barbecued Pork Sandwiches, and Barbecued Pork Sandwiches.
Servings: 2
Preparation duration: 45 minutes
Cooking duration: 60 minutes
Ingredients:
1 chipotle chile in adobo sauce plus 1 teaspoon adobo sauce (see Tips)
1/3 cup prepared barbecue sauce
1 teaspoon canola oil
1 clove garlic, minced
1/2 teaspoon ground cumin
8 ounces pork tenderloin (see Tips), trimmed
3 tablespoons lime juice
1/2 cup orange juice
1 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
1 tablespoon red-wine vinegar
1/4 teaspoon salt
2 whole-wheat buns, split horizontally
1 small yellow onion, cut into 1/2-inch-thick rounds
Equipment:
food processor
blender
ziploc bags
grill pan
grill
kitchen thermometer
cutting board
bowl
frying pan
Cooking instruction summary:
Combine orange juice, lime juice, vinegar, chipotle and sauce, garlic, oregano, cumin, salt and pepper in a blender or mini food processor. Blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.Preheat grill to high or heat a large indoor grill pan over high heat.Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center registers 145F, 12 to 15 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.Meanwhile, lightly brush onion with oil and grill until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.Lightly toast buns on the grill or in the pan.Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl. Add barbecue sauce and stir to combine. Divide the pork (about 1 cup each) between the buns.
Step by step:
1. Combine orange juice, lime juice, vinegar, chipotle and sauce, garlic, oregano, cumin, salt and pepper in a blender or mini food processor. Blend or process until the chipotle is chopped and the mixture is relatively smooth.
2. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.Preheat grill to high or heat a large indoor grill pan over high heat.
3. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center registers 145F, 12 to 15 minutes.
4. Transfer to a cutting board and let rest for 5 minutes before slicing.Meanwhile, lightly brush onion with oil and grill until lightly browned and soft, turning once, 4 to 5 minutes.
5. Let cool on a cutting board.Lightly toast buns on the grill or in the pan.Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl.
6. Add barbecue sauce and stir to combine. Divide the pork (about 1 cup each) between the buns.
Nutrition Information:
covered percent of daily need
