Grilled Pork with Creamy Wagon Wheels

Grilled Pork with Creamy Wagon Wheels
Servings: 8 Prep 15 mins Cook 12 mins

Ingredients

  • 1 1/2 cups reduced-fat sour cream
  • 2/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mild molasses
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon salt
  • 3/4 pound pork tenderloin, cut in 3/4-inch cubes
  • 1/3 cup bottled barbecue sauce
  • 3/4 pound wagon wheel pasta
  • 1 cup coarsely chopped sweet green pepper (1 small)
  • 1 cup coarsely chopped sweet orange pepper (1 small)
  • 1 cup coarsely chopped red onion
  • Fresh spinach leaves or other greens, washed and dried (optional)

Make It

1. Whisk together sour cream, mayonnaise, mustard, molasses, vinegar and salt in medium-size bowl until well blended. Cover dressing and refrigerate.

2. Toss together pork cubes and barbecue sauce in medium-size bowl. Coat large 12-inch nonstick stove grill pan or heavy regular skillet with nonstick cooking spray. Heat over medium-high. Add pork; cook, turning, until cooked through and internal temperature registers 160 degrees F on instant-read thermometer, about 6 minutes. Remove to large clean bowl to cool.

3. Cook pasta in large pot of lightly salted boiling water until firm but tender, 12 minutes. Drain; add to pork in bowl. Add peppers, onion and 1 cup dressing; toss. Cover; chill.

4. To serve, pour remaining dressing over pasta; mix. Spoon pasta over a bed of fresh spinach leaves or other greens, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 418, Fat, total (g): 14, chol. (mg): 56, sat. fat (g): 8, carb. (g): 48, fiber (g): 3, pro. (g): 19, sodium (mg): 538, Percent Daily Values are based on a 2,000 calorie diet.