I wanted to build a better pork sandwich, and this Asian-style filling was a huge hit in my house. I love letting my slow cooker do all the work!
—Jennifer Berry, Lexington, OH
Prep: 15 min. • Cook: 4 1/2 hours • Makes: 12 servings
3 pork tenderloins (1 lb. each)
1 3/4 cups reduced-fat sesame ginger salad dressing, divided
1/4 cup packed brown sugar
SLAW
1 pkg. (14 oz.) coleslaw mix
4 green onions, chopped
1/4 cup minced fresh cilantro
2 Tbsp. reduced-fat sesame ginger salad dressing
2 tsp. sesame oil
1 tsp. sugar
1 tsp. reduced-sodium soy sauce
TO SERVE
12 multigrain hamburger buns, split
Wasabi mayonnaise, optional
1. Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low 4-5 hours or until meat is tender.
2. Remove pork; cool slightly. Shred meat into bite-size pieces; return to the slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, for 30-45 minutes longer or until heated through.
3. Combine slaw ingredients. Serve pork on the buns with the slaw and, if desired, Wasabi mayonnaise.
Per serving: 1 sandwich (calculated without mayonnaise) equals 324 cal., 9g fat (2g sat. fat), 64mg chol., 756mg sodium, 33g carb. (14g sugars, 3g fiber), 27g pro. Diabetic Exchanges: 2 starch, 3 lean meat.
GOES GREAT WITH
Sweet potato chips make a speedy addition to piled-high sandwiches.