CHARLESTON, W.Va. -- Our old friend pork tenderloin, the extremely tender and lean "other white meat," plays a starring role in today's barbecuelike recipe.
You can enjoy a serving of the shredded pork in many ways. Try it alone or over half a plain baked potato as a slightly spicy entrée (I think coleslaw and a wedge of corn bread should be somewhere on the plate); on multigrain or whole-wheat buns, a la a barbecue sandwich; in a taco shell; and over a package of 100-calorie Doritos or Sun Chips with a little shredded melted cheese on top for a green nacho treat.
Another choice is to place meat, cheese and tomatoes on a multigrain-with-flaxseed flatbread (I use it instead of whole-wheat tortillas because of better numbers), fold over and grill for pork verde quesadillas, or skip the grilling and roll it up for a wrap.
No one would complain if you made oven fries to go with your pork (a couple white or sweet potatoes, julienned and tossed in a half-tablespoon of oil and baked at 400 degrees until browned and tender).
If you can't find McCormick's Pork Rub on your grocery spice/herb shelf, sprinkle the pork to your taste with a combination of salt, pepper, chili powder, cumin, garlic powder, onion powder, Mexican oregano and any other desired herbs and spices to achieve a Mexican influence.
McCormick used to make bottled Mexican Seasoning, but that was discontinued. However, Healthy Life Market at Drug Emporium stocks a Frontier all-natural Mexican Fiesta dried seasoning that is an excellent replacement.
Packaged seasonings for fajita, taco and chili as well as Mexene are also good choices as a rub, but reach for the reduced-sodium packet.
Pulled Pork Verde
Makes 8 servings.
2 pounds pork tenderloin (may be two 1-pound sections)
McCormick Pork Rub
1 16-ounce jar salsa verde (suggested LaVictoria or Pace brand)
REMOVE and discard silver membrane and excess fat from tenderloin.
SPRINKLE to taste on all sides with pork rub and cumin, patting to adhere.
SPRAY slow-cooker crock with cooking spray; place tenderloin in slow cooker; cover with salsa verde; cook, covered, on low 6 hours.
SHRED pork into sauce/liquid with forks and serve.
Nutrition information: Per 1/8 recipe: 160 calories, 35 calories from fat, 4 grams fat, 1.5 grams saturated fat, 75 milligrams cholesterol, 240 milligrams sodium, 4 grams carbohydrates, zero grams fiber, 24 grams protein.
The $1 million Pillsbury Bake-Off winner, announced April 14, was Mini Ice Cream Cookie Cups.
It's a bite-size dessert, which, with a minor tweak, can be a healthy sweet treat.