{Image source: Arnold Gatilao} |
While on the Dukan Diet, I'm finding that I'm eating a LOT of meat ... mainly because that's the bedrock of the plan. Protein, as pure as possible.
For a carnivore like me, that's awesome. I love meat, and one of the biggest problems I had with dieting before was the overabundance of vegetables and the severe parity of charred animal flesh.
The problem is now reversed: after a while, I'm finding that I'm less motivated to eat meat because I'm so sick of having to chew and chew and CHEW just to get a mouthful of food. And the blandness. I mean, you can only eat a steak so many ways.
Just when I thought I couldn't stomach another bite of cow, pig, or other animal, my husband happened upon a fun, interesting way of preparing pork tenderloin: grilling it over hickory chips. The wood lends a smoky flavor to the meat, as well as helping raise the heat of the fire so that it sears the outside and seals in the juices. The result is a well done, juicy pork medallion that is delicious without any sauce or dressing.
With the leftovers, I took it a step further and made today's Hickory BBQ Pulled Pork. As a bonus, I've included a slow-cooker version for those winter days when you don't feel like standing outside in 20-degree weather. Scroll down for the details!
Hickory BBQ Pulled Pork (Grilled Version)
Ingredients
- 2 lb pork tenderloin, grilled over charcoal and hickory chips and shredded
- 2/3 c reduced-sugar ketchup
- 1/3 c Texas Pete's Buffalo Wing Sauce
- In a small bowl, combine ketchup and Texas Pete's Buffalo Wing Sauce. Pour over shredded pork and let sit for at least one hour. Makes 4 servings.
Hickory BBQ Pulled Pork (Slow-Cooker Version) Ingredients
- 2 lb pork tenderloin
- 1 c water
- 1-2 beef bouillon cubes, crumbled (make sure that the cubes do not have sugar, corn syrup, or evaporated cane juice as an ingredient!)
- 2/3 c reduced-sugar ketchup
- 1/3 c Texas Pete's Buffalo Wing Sauce
- 2-3 drops Liquid Smoke, mesquite or hickory flavored
- Place the pork tenderloin in a slow cooker. Add water and crumbled beef bouillon cubes. Cook on low for 8-10 hours, or high for 4-5 hours.
- Preheat oven to 350 degrees F. In a small bowl, mix ketchup, wing sauce, and Liquid Smoke until well blended. Set aside.
- Shred pork and place in a 9x13" casserole dish. Pour ketchup mixture over pork, reserving about 2 Tbsp. Stir until well coated and bake for 15-20 minutes.
- If necessary, pour remaining ketchup mixture on the pork and blend well. Serve alone, with a Dukan Oat Bran Galette, or on a whole-wheat hamburger bun.
I've been eating mine in a Dukan Oat Bran Galette,and it's been fabulous. On my last PV/Cruise day, I served the wrap with a side of Mashed Cauliflower, my current-favorite potato substitute.
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