ingredienser
- 300 g pork tenderloin
- 6 tbsp barbecue sauce
- 1 x baguettes
- 50 g spinach
- ⅓ pack fresh coriander
fremsgangsmåte
- For this dinner we'll be using the coleslaw made earlier in the weekly menu.
- Brush the pork tenderloin with bbq sauce and place in an ovenproof dish. Bake at 150 degrees celsius for about 1-2 hours. Once out of the oven, allow the meat to rest for 10-15 minutes. Next, pull the meat into shreds using two forks.
- Bake the baguette according to the instructions on the package.
- Cut the baguette into small sandwiches and fill with spinach, coleslaw, pulled pork and fresh coriander.
- If following the weekly menu, store about 2/3 of the pulled pork in the fridge. We'll need this for later.
