Easy Recipe Finder
Recipe Feeder
(aka NC Barbeque Pork with Mop Sauce)
taken from:
The Weight Watchers New Complete Cookbook (Momentum Program Edition)® page 205
North Carolinians marinate their barbequed meats with a dry spice rub, then serve them bathed in a vinegary, spicy sauce that gets "mopped up" with a piece of bread. Though pork is the meat of choice in this recipe, the tasty spice rub also works well on chicken, beef, or even catfish.
Makes 6 servings.
2 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne (ground red pepper)
Freshly ground pepper, to taste
2 pork tenderloins (1 1/2 pounds), trimmed of all visible fat
1/3 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons molasses
2 teaspoons Worcestershire sauce
1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne and pepper in a bowl. Rub half the mixture all over the pork and let stand 15 minutes.
3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
4. Rub the pork with remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant read thermometer inserted into the center of the meat registers 160°F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand for 10 minutes before cutting each tenderloin into slices. Serve with the sauce.
Per Serving (4 slices pork with about 2 tablespoons sauce):
210 Calories, 5g Fat, 2g Sat Fat, 0g Trans Fat, 72 mg Chol, 630mg Sodium, 15g Carb, 1g Fiber, 26g Protein, 40mg Calcium
Points® Value: 4
taken from:
The Weight Watchers New Complete Cookbook (Momentum Program Edition)® page 205
North Carolinians marinate their barbequed meats with a dry spice rub, then serve them bathed in a vinegary, spicy sauce that gets "mopped up" with a piece of bread. Though pork is the meat of choice in this recipe, the tasty spice rub also works well on chicken, beef, or even catfish.
Makes 6 servings.
2 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne (ground red pepper)
Freshly ground pepper, to taste
2 pork tenderloins (1 1/2 pounds), trimmed of all visible fat
1/3 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons molasses
2 teaspoons Worcestershire sauce
1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne and pepper in a bowl. Rub half the mixture all over the pork and let stand 15 minutes.
3. Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
4. Rub the pork with remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant read thermometer inserted into the center of the meat registers 160°F, 12-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand for 10 minutes before cutting each tenderloin into slices. Serve with the sauce.
Per Serving (4 slices pork with about 2 tablespoons sauce):
210 Calories, 5g Fat, 2g Sat Fat, 0g Trans Fat, 72 mg Chol, 630mg Sodium, 15g Carb, 1g Fiber, 26g Protein, 40mg Calcium
Points® Value: 4