Try this quick and easy barbecue pork salad for Memorial Day weekend. It has a barbecue flavor without heating up the grill. This is a one-pot meal that’s great for two, or increase the recipe for a crowd.
I have used pork tenderloin for this recipe because it cooks quickly and has very little fat. Choose a barbecue sauce that has little or no added sugar.
This meal contains 519 calories per serving with 28 percent of calories from fat.
Fred Tasker’s wine tip: Barbecue sauce makes this sweet and spicy. A powerful red zinfandel from California would be great. Robert Mondavi makes a good one.
• Any type of canned beans can be used.
• Any type of salad greens can be used.
• If making the dish in advance, add the vinaigrette just before serving.
• Prepare the ingredients.
• Cook the pork.
• Assemble the salad.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound pork tenderloin, 1 bottle no-sugar-added barbecue sauce, 1 head romaine lettuce, 1 package frozen corn kernels, 1 can red kidney beans, 1 package walnut halves, 1 container cherry tomatoes, 1 whole-grain baguette.
Staples: Canola oil, reduced-fat vinaigrette.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinner⊗in⊗minutes⊗.com. Follow her on Twitter @lgassenheimer.