FRIDAY'S FAMILY FAVORITES

The Fourth of July is fast approaching and families all around will be gathering to eat, play, and enjoy each others company. But you won't need to wait until the 4th to enjoy this BBQ! You can make it indoors and serve it on a "regular" day to make it seem like a holiday. Because it uses pork tenderloin instead of the traditional pork shoulder, the cooking time is greatly reduced.

INDOOR BARBECUED PORK TENDERLOIN

1 tsp. chili powder

1 tsp. paprika

1 tsp. garlic powder

salt and pepper

2 pork tenderloins (1 1/2-2 lbs total)

1 tbsp. vegetable oil

1/2 c. low-sodium chicken broth

1/2 c. barbecue sauce of your choice

3 tbsp. cider vinegar

1. Combine chili powder, paprika,garlic powder,1/4 tsp. salt,(I will omit) and 1/2 tsp. pepper in small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture.
2. Heat oil in large skillet over medium-high heat until just smoking. Add pork and cook until well browned, 4-5 minutes per side. Transfer pork to a large bowl, tent with foil, and let rest 5 minutes. Using 2 forks, shred meat into bite-size pieces.
3. Meanwhile, add broth, barbecue sauce, and vinegar to empty skillet, scraping up any browned bits. Simmer over medium-low heat until sauce has thickened, about 3 minutes. Stir in shredded pork and cook until heated through, about 2 minutes. Season with salt and pepper. Serve.

NOTE: To make shredding meat easier, trim the tenderloins well before cooking. Serve on hamburger buns with pickles. (Merita makes a really good low-cal, whole-wheat bun.)