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Grilled Pork Tenderloin Sandwiches
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| 1/4 cup | hot jalapeño jelly |
| 1teaspoon | water |
| 1 tablespoon | paprika |
| 1 1/2 teaspoons | salt |
| 1 teaspoon granulated sugar $ | |
| 1 teaspoon | brown sugar |
| 1 teaspoon | chili powder |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | freshly ground black pepper |
| 2 (1-pound) | pork tenderloins, trimmed |
| Cooking spray | |
| 1/4 cup light ranch dressing $ | |
| 1/4 cup | sweet hickory smoke tomato-based barbecue sauce, (such as Bull's-Eye) |
| 8 (1 1/2-ounce) hamburger buns or Kaiser rolls $ Preparation Prepare grill to medium-high heat. Combine jelly and water; set aside. Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink). Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns. Nutritional Information Amount per serving Calories: 329 Calories from fat: 22% | |
| Fat, 8g | |
Saturated fat: 2g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 1.6g
Protein: 27.8g
Carbohydrate: 34.6g
Fiber: 1.8g
Cholesterol: 76mg
Iron: 3.1mg
Sodium: 920mg
Calcium: 73mg
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