Shshredded Pork Wraps With Lemon Cole Slaw
- Pork Wraps:
- 1 med onion, choppedttt garlic clove, minced
- 1 T olive oiltttt2 T cider vinegar
- 1/4 cup ketchuptttt2 T ketchup-style chili sauce
- 2 tsp Worchestershirettt/2 tsp Tabasco
- 3/4 cup watertttt8 to 9 inch tortillas or lavash or pitas
- One 12 oz. Pork tenderloin, halved crosswise
- Lemon Cole Slaw:
- 2 T. low-fat sour creamttt T low-fat mayonnaise
- 1/2 tsp. finely grated lemon zesttt1 tsp. sugar
- 3 T. watertttt4 tsp. lemon juice
- 1 lb. Cabbage, thinly sliced (4 cups)t carrots, julienned
- 1 bunch green onion, thinly sliced diagonally (1 cup)
- optional: 1/2 cut chopped fresh flat leaf parsley
- Pork:
- Cook onion & garlic in oil in a 4 qt heavy pot over medium heat, stirring until
- golden, about 8 mins. Stir in remaining ingredients except cole slaw & tortillas.
- Simmer, covered, turning occasionally, until tender, about 45 minutes.
- Transfer pork to cutting board. (Opt: Puree cooking liquid in blender until
- smooth & return to pot. Too messy for me - never tried it.) When cool, shred pork lengthwise. Return to sauce. Salt & pepper to taste. Simmer until pork is heated through.
- (Side Note: I've never tried to make this in the crock pot, but it would probably be a good candidate. You might want to make sure there is enough liquid to keep it cooking all day.)
- Cole Slaw:
- Whisk together sour cream, mayo, zest, lemon juice, sugar, water, salt & pepper
- in a large bowl, until sugar is dissolved. Add cabbage, carrots, scallions, and
- parsley. Toss well. Chill, covered, one hour.
- (Easier method - just use bag of shredded cabbage with carrots; add onion to dressing mix, if desired.)
- Per serving: For wrap: about 339 calories, 8 gr fat. For coleslaw: 61 cals, 2 gr fat.
wraps, onion, olive oil, tabasco, water, pork tenderloin, lemon cole, lowfat sour cream, lemon zesttt, water, cabbage, green onion, flat leaf parsley
Taken from www.epicurious.com/recipes/member/views/shshredded-pork-wraps-with-lemon-cole-slaw-51255751 (may not work)