Weeknight BBQ Pulled Pork

This is one of Jon's new favorite weeknight meals. It's not nearly the same as real, slow cooked BBQ pulled pork but it's quick, easy, and delicious! I served these sandwiches with a garden salad. 

Makes 4 Sandwiches

1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
S&P
1 Pork Tenderloin (1 1/2 to 2 lbs)
1 Tbs vegetable oil (or canola)
1/2 cup low-sodium chicken broth
1/2 cup BBQ sauce (I use Sweet Baby Ray's)
3 Tbs cider vinegar

Combine chili powder, paprika, garlic powder, 1/4 tsp salt and 1/2 tsp pepper.
Cut pork tenderloin into 1-inch-thick medallions. Pat dry. Sprinkle all over with spice mixture. 
Heat oil over medium heat in a large non-stick skillet. Add pork and cook until well browned and almost cooked through, 6 or 7 minutes.
Transfer pork to a bowl and cover with foil. Let rest until cooked through. 
Meanwhile, add broth, bbq sauce, and vinegar to pan. Simmer, scraping up brown bits left from pork, until thickened, 3 or 4 minutes. 
Shred pork pieces into small chunks using 2 forks. 
Add pork back to bbq sauce in pan and stir to coat. 
Serve on your favorite bun.

Recipe from: Cook's Country Magazine, April/May 2009