Barbecued Pork & Coleslaw Sandwiches

From EatingWell: July/August 1992 — Subscribe Now!

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

Barbecued Pork & Coleslaw Sandwiches Recipe

6 servings

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

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

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

Pork & Rolls

2 12-ounce pork tenderloins, trimmed
6 Kaiser or other large rolls, split

Preparation

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.

Nutrition

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).

3 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 other carbohydrate, 1 vegetable, 3 1/2 lean meat