Barbecued meat has long been a staple for Filipinos. Here, we do our version using leftover cooked pork tenderloin.

Yield: 2 servings, about 1 cup filling each

Ingredients:

• 1 piece red onion, cut into 1/2 inch thick rounds
• 1 teaspoon canola oil
• 2 pieces whole-wheat buns, split horizontally
• 2 cups leftover pork tenderloin, shredded
• 1/3 cup prepared barbecue sauce

Procedures:

1. Preheat grill to high or heat a large indoor grill pan over high heat.  Lightly brush onion with oil and until lightly browned and soft, turning once, 4 to 5 minutes.  Let cool on a cutting board.
2. Lightly toast buns cut side down on the grill or in the pan.
3. Chop the onion; transfer to a large bowl.  Add pork and barbecue sauce.  Stir to combine.  Serve the pork filling on the toasted buns.

Nutrition Facts Per Serving:

• Calories (kcal) 553
• Carbohydrates (g) 43
• Protein (g) 61
• Fat (g) 14

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