Monday, April 15, 2013
Quick BBQ Sandwiches
This recipe came out of a Cooking Light Magazine and was featured in the "Budget Cooking" section. Gotta love that, right? With the price of groceries (and everything else) these days, it's always nice to make a meal that can feed your entire family and not break the bank. This meal (corn included) feeds 4 people for under $10. Nice! And if you can find the tenderloin on sale (or buy the 2-pack at Costco and save one for later) then it would be even more budget friendly! For the delicious corn you see pictured, you just brush it with olive oil and grill it then sprinkle with smoked paprika.) This recipe also included a homemade slaw, but we love Katie's Homesyle Mustard Slaw in a jar so that what we used instead. Plus, I like to take some shortcuts when cooking weeknight dinners because I'm usually cooking with little ones at my feet. You moms know how it is...weeknight cooking can be hectic! A little shortcut never hurt anybody!
What You'll Need:
1/2 cup ketchup
3 Tbs cider vinegar
1 Tbs soy sauce (we use low sodium)
2 tsp Dijon mustard
3/4 tsp freshly ground black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground ginger
1 (1 lb) pork tenderloin, trimmed and halved lengthwise
4 Hamburger buns (I like whole wheat)
What You'll Do:
Preheat grill to high heat.
Combine first 8 ingredients in a bowl, stirring well with a whisk.
*Reserve 1/4 cup ketchup mixture, set aside.
Add pork to remaining ketchup mixture, turn to coat pork.
Place pork on grill rack covered with cooking spray. Cover and grill 5 minutes.
Turn pork over and grill for 6 more minutes. Thermometer should register 150 degrees in thickest portion.
Remove pork from grill and let rest 5 minutes.
Cut diagonally across the grain into thin slices.
Arrange buns, cut side down on grill rack covered in cooking spray. Grill until golden brown and toasted.
Divide pork evenly onto buns and top with 1 Tbs reserved ketchup sauce.
*Make sure you remember to reserve some of the ketchup mixture! I failed to do so and ended up having to take what the pork marinated in and boil the you-know-what out of it so that we could use it as a sauce. It didn't kill us, so I guess it was okay...but I did create an extra step for myself.