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Pork 'n' Slaw Sandwiches

 Pork 'n' Slaw Sandwiches
Choose your favorite bottled barbecue sauce to jazz up the tender shredded pork in these satisfying sandwiches. A topping of tangy homemade coleslaw gives them a tasty twist. —Test Kitchen
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 tablespoons cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded green cabbage
  • 1 cup shredded cabbage
  • 1 large carrot, shredded
  • 1-1/2 pound pork tenderloin
  • 1 cup barbecue sauce
  • 6 kaiser rolls, split

Directions

  • For coleslaw, in a bowl, whisk together the first eight ingredients.
  • Add cabbage and carrot; toss to coat. Set aside.
  • Broil pork 4-6-in. from the heat for 6-7 minutes on each side or
  • until a meat thermometer reads 160°. Let stand for 5 minutes.
  • Cut into strips or shred with two forks; place in a bowl. Add
  • barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3
  • cup coleslaw on each roll. Yield: 6 servings.

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Pork 'n' Slaw Sandwiches (continued)

Nutritional Facts: One sandwich equals 377 calories, 9 g fat (2 g saturated fat), 67 mg cholesterol, 828 mg sodium, 41 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer