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Barbecued Pork & Coleslaw Sandwiches

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings
Two Southern favorites are combined here: pork in sweet barbecue sauce and crunchy coleslaw.
RECIPE INGREDIENTS
For Coleslaw:
3 tablespoons  cider vinegar
4 teaspoons  sugar
2 teaspoons  canola oil
1 teaspoon  Dijon mustard
1/4 teaspoon  celery seeds
1/4 teaspoon  mustard seeds
1 cup  shredded green cabbage
1 cup  shredded red cabbage
1   carrot shredded
salt & freshly ground pepper to taste
For Barbecue Sauce:
1 teaspoon  canola oil
1   onion chopped
1 clove  garlic finely chopped
1 cup  ketchup
1/4 cup  cider vinegar
1 tablespoon  brown sugar
1 teaspoon  dry mustard
1 teaspoon  worcestershire sauce
1/4 teaspoon  hot pepper sauce
salt to taste
For Pork & Rolls:
2 12-ounce  pork tenderloins trimmed
6   Kaiser or other large rolls split
Barbecued Pork & Coleslaw Sandwiches Recipe at Cooking.com
DIRECTIONS
To make coleslaw: Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.


To make barbecue sauce: Heat oil in a saucepan over medium heat. Add onions and garlic and sauté until golden brown, 4 to 5 minutes. Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt. Cook, stirring, until the mixture boils, 1 to 2 minutes. Remove from the heat and set aside.


To cook pork and assemble sandwiches: Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink). Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well.


To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 413
Fat. Total: 9g
Protein: 32g
Carbohydrates, Total: 55g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 74mg
Sodium: 547mg
% Cal. from Fat: 20%
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