You will need:
- 1 1/4 lb boneless pork tenderloin, trimmed of visible fat
- Sea salt and ground black pepper, to taste
- Garlic powder, to taste
- 1/4 cup plus 8 tsp natural barbecue sauce (no more than 7 to 10 g carbs and 1 g fat per 2-tbsp serving), divided (I could not find natural, but I did use reduced fat)
- Olive oil spray
Directions:
- Slice tenderloin in half crosswise. Slice each half lengthwise into quarters, leaving you with 8 strips. Season strips evenly on both sides with salt, pepper and garlic powder. Place pork in a medium resealable plastic container. Spoon 1/4 cup sauce over top and toss to coat. Cover and refrigerate overnight or for at least 6 hours.
- Preheat broiler. Line a medium baking sheet with nonstick aluminum foil and lightly mist with cooking spray.
- Remove pork strips from sauce, allowing any excess sauce to drip off. Place strips on baking sheet in a single layer so they do not touch.
- Broil 2 to 3 minutes. Flip and continue broiling until just barely pink inside, about 2 to 3 minutes more. Serve immediately with remaining sauce for dipping.
Nutrients per 2 pork strips and 3 tbsp sauce: Calories: 230, Fat: 7 g, Sat. Fat: 2.5 g, Carbs: 4 g, Sugars: 3 g, Protein: 35 g, Sodium: 250 mg, Cholesterol: 105 mg
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