I saw a picture of BBQ spaghetti on Livestrong.com the other day and I was intrigued. It looked like an Asian dish, but could also pass for Italian, yet the flavor was all southern: BBQ! Never in my life would have I have thought about putting BBQ sauce on spaghetti, but I’m adventurous, and wanted out of my “food rut,” so I gave it a shot.
BBQ pork tenderloin spaghetti with a side of raw pea salad
About a cup of defrosted frozen peas tossed in lots of red wine vinegar and 1 tsp EVOO
Preparation:
1. I cut a pork tenderloin into medallions, then grilled it (well-done). Just before taking it off the grill, I brushed Hick Lickin’ Good BBQ sauce on it (30 cal per 2 TBSP) — use any BBQ sauce that you like
2. While the pork grilled, I boiled 2oz spaghetti; when the spaghetti was done, I tossed it in 2 TBSP Hick Lickin’ Good BBQ sauce (30 cal) and some green onions
3. After the pork rested for a few minutes, I sliced it into smaller pieces and put it atop the spaghetti and sprinkled a little more green onion on top
Calories: I’d estimate the dish to be around 500-550 depending how lean your pork is and the portion size
Incredibly simple and versatile. You could swap the pork tenderloin for tofu, chicken, tempeh, shrimp, beef, mushrooms, salmon — virtually anything that you like to BBQ! I loved this, it was definitely different. I was so hungry that I ate the whole bowl, plus several pieces of grilled pork tenderloin on its own while plating it. It tasted sweet, tangy, rustic, and a little Asian noodle-like. Mr. Unadventurous opted for grilled hot dogs, lol. 
Our landlady is visiting us this weekend on her way back from Istanbul, before she goes home to Texas. Time to renew our lease, so I want to be sure that the house is spotless when she gets here. Do you think we should have some offerings, such as a homemade baked item? We’ve never met her, we moved in through our real estate agent, so I don’t know if it’s appropriate or not, lol. I think it would be a hospitable gesture, what do you think?
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