Photo of Barbecued pork sandwiches by WW

Barbecued pork sandwiches

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
Traditional pork barbecue is made from the fatty butt or shoulder cuts, which take at least a half of a day of low and slow cooking to render into pulled pork for a sandwich. This healthier alternative turns to lean sautéed pork tenderloin that cooks in no time, so you can whip up a barbecue sandwich easily when the craving hits. Pork cooked this way is also delicious in tacos, lettuce wraps, or on top of salads. To change the flavor profile, substitute the same amount of Pickapeppa sauce for a Jamaican spin, Japanese Ponzu sauce for Far East flavor or your favorite steak sauce for the Worcestershire sauce called for in the recipe.


Cooking spray

1 spray(s)

Uncooked lean pork tenderloin

1 pound(s), sliced 1/4-inch thick

Table salt

½ tsp, or to taste, divided

Black pepper

½ tsp, or to taste, divided

Uncooked onion(s)

1 small, finely chopped

Garlic clove(s)

1 medium clove(s), minced

Canned tomato sauce

15 oz

Worcestershire sauce

1½ Tbsp

White wine vinegar

1 Tbsp

Reduced calorie hamburger bun(s)

4 item(s)


  1. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add pork slices in a single layer and season with salt and pepper; brown 2 minutes per side. Do not crowd; cook in batches if necessary. Remove pork and set aside. Add onion and garlic to skillet; sauté over medium heat until tender, about 5 minutes.
  2. Add tomato sauce, Worcestershire sauce, vinegar, 1/4 teaspoon of salt and 1/4 teaspoon of pepper to skillet; stir and simmer 1 minute. Add pork to skillet and spoon sauce over pork; cover and simmer 15 minutes.
  3. Divide pork among 4 buns, top with sauce from skillet and serve. Yields 1 sandwich per serving.