Barbecued Pork & Coleslaw Sandwiches
From EatingWell: July/August 1992
Two Southern favorites are combined here: pork in sweet barbecue sauce and crunchy 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
- 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
Pork & Rolls
- 2 12-ounce pork tenderloins, trimmed
- 6 Kaiser or other large rolls, split
- 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.
Per serving: 413 calories; 9 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 55 g carbohydrates; 32 g protein; 4 g fiber; 547 mg sodium; 713 mg potassium.
Nutrition Bonus: Selenium (48% daily value), Vitamin A (45% dv), Vitamin C (35% dv), Potassium (20% dv), Zinc (17% dv).
Carbohydrate Servings: 3 1/2
Exchanges: 2 starch, 1 other carbohydrate, 1 vegetable, 3 1/2 lean meat
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- Ease of Preparation
- Entertaining, casual
- Total Time
- 45 minutes or less
- Main Ingredient
- July/August 1992