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
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Total Time
- 45 minutes or less
- Entertaining, casual
- Main Ingredient
- Ease of Preparation
- July/August 1992