1 whole pork tenderloin, about 1 pound, all fat trimmed
1 teaspoon chili powder
1/2 teaspoon garlic powder
Vegetable cooking spray
1/2 cup finely chopped onion
1-1/2 teaspoons minced garlic
1 can (14.5 ounces) crushed tomatoes, undrained
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 to teaspoons chili powder
1/4 teaspoon maple extract
1/4 teaspoon liquid smoke
1/3 cp Equal Spoonful*
Salt and pepper to taste
6 multigrain hamburger buns, split and toasted
* May substitute 8 packets Equal sweetener
Rub pork with 1 teaspoon chili powder and garlic powder; place in baking pan. Bake in preheated 425 F oven 30 to 40 minutes or until pork is well browned and juices run clear. Let stand 10 to 15 minutes. Cut into 2 to 3-inch slices; shred slices into bite-size pieces with a fork.
Spray medium saucepan with cooking spray. Cook and stir onion and garlic about 5 minutes or until tender. Add tomatoes, vinegar, mustard, chili powder, maple extract, and liquid smoke to saucepan. Heat to boiling; reduce heat.
Simmer, uncovered, 10 to 15 minutes or until medium-thick sauce consistency. Stir in Equal. Season to taste with salt and pepper. Stir pork into sauce. Cook 2 to 3 minutes or until hot. Spoon mixture into buns.