Diabetic Pulled Pork Sandwiches

	Nonstick cooking spray
1	medium onion, chopped
2	cloves garlic, minced
2/3	cup water
1/2	of a 6-ounce can (1/3 cup) tomato paste
2	tablespoons red wine vinegar
1	tablespoon packed brown sugar
1 1/2	teaspoons chili powder
1	teaspoon dried oregano, crushed
1	teaspoon Worcestershire sauce
12	ounces pork tenderloin
1/4	teaspoon salt
1	medium green sweet pepper, cut into thin strips
6	whole wheat hamburger buns, split and toasted

1. For sauce: Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.
2. Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Makes 6 (2/3 cup meat mixture and 1 bun) servings.