Barbecued Pork & Coleslaw Sandwiches

  • Active Time 40m
  • Total Time 40m

6 servings

Two Southern favorites are combined here: pork in sweet barbecue sauce and crunchy coleslaw.

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

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 degrees, 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 Publisher. All rights reserved.

RecID 9176

nutrition information per serving

413 calories; 9g total fat; 2g total saturated fat; 74mg cholesterol; 547mg sodium; 55g carbohydrates; 4g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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