Two Southern favorites are combined here: pork in sweet barbecue sauce and crunchy coleslaw. Source: EatingWell Magazine, July/August 1992

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Ingredients

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.

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  • To make barbecue sauce: Heat oil in a saucepan over medium heat. Add onions and garlic and saute 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 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.

Nutrition Facts

405 calories; 7.1 g total fat; 1.5 g saturated fat; 74 mg cholesterol; 552 mg sodium. 712 mg potassium; 57.2 g carbohydrates; 3.4 g fiber; 20 g sugar; 32.1 g protein; 2084 IU vitamin a iu; 15 mg vitamin c; 17 mcg folate; 37 mg calcium; 2 mg iron; 45 mg magnesium; 1 mg thiamin;

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