June is Myasthenia Gravis Awareness month. Myasthenia Gravis (MG) is an autoimmune disease specifically neuromuscular. My dad was diagnosed with MG a year from January. My family and I had never heard of MG at the time of his diagnosis. It was scarey because my dad had been experiencing symptoms such as double vision, drooping of his eye lids, and fatigue for months before he was diagnosed by a neurologist. The next several months were spent researching MG. Hearing that this disease is treatable but uncureable was discouraging. My family prayed together and asked the Lord's guidance on treatment. Fast forwarding to now, my dad has experienced a lot since then from visiting Mayo Clinic, testing different medication, and experiencing and MG crisis. He is now doing so much better. We are praying he will go into remission. I know the Lord has his hand over my dad.
I try to help my dad in any way that I can. When he began taking Prednisone, a steroid, I educated myself on the side effects of the medication. Diabetes, high blood pressure, and increased appetite are a few of the possible side effects. To help my dad, I began cooking low sodium and low sugar foods. I created healthy snacks for him as well to cope with the increased appetite.
This month I want to bring as much awareness as I can about MG. I am visiting news stations in the South to share about my dad's disease and the foods that I prepare to help him.
This morning I shared my recipe for my low sodium/low sugar BBQ Pulled Pork Tenderloin on Birmingham's ABC station. My dad was born and raised in Memphis, TN and loves his bbq. This recipe allows him to enjoy his bbq.
BBQ Pulled Pork Tenderloin
1 pound pork tenderloin, trimmed of fat and silver skin
½ tsp. sea salt
¼ tsp. ground black pepper
1 tsp. garlic powder
¼ tsp. ground thyme
¼ tsp. paprika
1 Tbsp. canola oil
½ onion, sliced
1 cup apple juice
2 (8 oz.) can no salt added tomato sauce
½ cup all natural apple juice
2 Tbsp. sweetened dried cranberries
about ½ cup good quality aged balsamic vinegar
1-2 Tbsp. honey
Preheat oven to 350 degrees.
Pat the pork tenderloin dry with paper towel.
In a small bowl, combine the next five ingredients. Rub the spice mixture over the pork.
Coat the bottom of a large cast iron skillet with the canola oil. Heat the oil over medium-high heat. Once hot, place the tenderloin in the skillet and cook for about 1 minute on each side to form a crust and seal in the flavors. Remove the skillet from the heat.
Top the tenderloin with the onion slices. Pour the apple juice and water in the skillet and cover with aluminum foil.
Bake for about 4 hours or until the pork pulls apart with a fork. Allow to rest for 5-10 minutes. Using two forks pull the pork apart.
For the BBQ sauce, combine the tomato sauce, apple juice, and cranberries in a small saucepan. Cook for 8-10 minutes, stirring occasionally. Process the tomato mixture in a food processor until smooth. Transfer the mixture to the saucepan. Stir in the balsamic vinegar and honey and cover with a lid. Cook for 10-15 minutes over medium-low heat, stirring occasionally. If more sweetness is desired, add more honey.
Serve the pulled pork with the BBQ sauce.
Serves: 4-5 ppl