Pork ‘n’ Slaw Sandwiches

Name: Pork 'n' Slaw Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: German Recipes
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

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

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 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.

Nutrition Facts

1 each: 377 calories, 9g fat (2g saturated fat), 67mg cholesterol, 828mg sodium, 41g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.

Originally published as Pork 'n' Slaw Sandwiches in Light & Tasty August/September 2002