BBQ Pork Tenderloin with Red Cabbage Slaw

Dinner on a Bun

Serves 2 to 4

For the BBQ Pork

1 pork tenderloin
2/3 cup chicken broth
pork rub of your choice
BBQ sauce of your choice

For the Red Cabbage Slaw
1/2 head of shredded red cabbage
1 shredded carrot
1/4 cup apple cider vinegar
2 or 3 tablespoons sugar
1/2 cup mayonnaise
1/2 teaspoon salt
ground black pepper

Place pork tenderloin in glass baking and sprinkle generously with pork rub.  Cover with foil and roast in 350 degree oven for an hour.  Remove pork to cutting board and allow to rest for about 10 minutes.  (Reserve the broth as you may need it to thin the sauce as you are heating the chopped meat later.)  With a sharp knife, slice and then finely chop the pork.  Place chopped meat in large skillet and then stir in BBQ sauce with a spoonful or two of reserved broth, stir, cover and reheat slowly so the sauce flavors and moistens the meat.

To make the red cabbage slaw, use your food processor to shred the red cabbage and carrot.  Place cabbage and carrot in bowl.  In same processor bowl (no need to wash it) place vinegar,  sugar, mayonnaise, salt,and black pepper and blend.  Taste and adjust the sweetness or saltiness to your taste. Stir this mixture into slaw.  Refrigerate for at least a couple of hours.  Slaw is better the next day.

Note: To make our sandwiches we toast whole grained buns and then build our sandwiches with the BBQ pork, slaw, and a slice of raw sweet onion.

Smoked Salmon Reuben

Jon and I are on a cold smoked salmon kick. . . .yum!

Start to finish: 30 minutes (15 minutes active)
Servings: 4
1⁄4 cup low-fat mayonnaise
2 tablespoons chili sauce (the kind served with shrimp cocktail)
2 tablespoons finely chopped dill pickle
1 teaspoon lemon juice
Kosher salt and ground black pepper
8 slices rye bread
4 ounces thinly sliced Gruyere, Fontina or Swiss cheese
4 ounces thinly sliced smoked salmon
141⁄2-ounce can sauerkraut, drained, rinsed and gently squeezed to remove excess liquid
2 tablespoons extra-virgin olive oil
In a small bowl, combine the mayonnaise, chili sauce, pickle and lemon juice. Season with salt and pepper to taste. Spread one side of each slice of bread with some of the dressing. Arrange half of the cheese on 4 of the slices. Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with one of the remaining bread slices, spread side down.
In a large skillet over medium, heat the oil until hot. Add the sandwiches and something heavy (such as a cast iron skillet, flat saucepan lid, or heat-safe plate and a weight such as a can of food) to firmly press the sandwiches down. Cook for 6 minutes per side, or until golden and the cheese has melted. Cut each sandwich in half and serve right away.
Nutrition information per serving: 510 calories; 260 calories from fat (51 percent of total calories); 29 g fat (9 g saturated; 0 g trans fats); 50 mg cholesterol; 39 g carbohydrate; 7 g fiber; 6 g sugar; 19 g protein; 1850 mg sodium.