This recipe is adapted from the Slow-Cooker Pork with Peach BBQ Sauce and Collard Greens recipe from page 79 of the July 2012 issue Clean Eating magazine. It is really yummy. The recipe makes 4 servings.
Pork Tenderloin with Peach BBQ Sauce and Lime Slaw
1 tablespoon olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 small peach, pitted, peeled and chopped
15 ounce can diced tomatoes
6 ounces low-sodium tomato paste
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Worcestershire sauce
1 pound pork tenderloin, trimmed of all visible fat
Juice of one orange
1 lime, zested and juiced
2 tablespoons low-fat plain Greek yogurt
3 cups bagged coleslaw mix
1 carrot, peeled and shredded
1/2 cup fresh cilantro
Prepare BBQ sauce: In a large skillet, heat oil on medium-high. Add onion and saute, stirring occasionally, until softened, about 3 minutes. Reduce heat to medium and add garlic and peach. Stir until combined and fragrant, about 3 minutes. Stir in tomatoes, tomato paste, Worcestershire, vinegar and maple syrup. Cook, stirring occasionally for 15 minutes. Transfer mixture to blender jar. Puree until smooth.
Place pork and bbq sauce in an oven-safe pot with a tight-fitting lid. Cover and bake at 425 for 45 minutes or until cooked through.
Meanwhile, prepare the slaw: In a large bowl, whisk orange juice, lime zest, lime juice, and yogurt. Add cabbage, carrot and cilantro. Cover and refrigerate until chilled, about 30 minutes.
By my calculation – Per serving – Calories: 335, Total Fat: 8g, Sat. Fat: 2g, Carbs: 37g, Fiber 11g, Protein: 31g