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

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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

1. 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.
2. 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.
3. 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.
4. To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.

NUTRITION INFORMATION: Per serving: 413 calories; 9 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 55 g carbohydrate; 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 Servings

Fabulous! I roasted a pork loin and pulled it, rather than slicing it. I adjusted a couple of ingredients in the BBQ sauce to taste. Wonderful make-ahead meal that can be warmed in the crock pot the next day. The coleslaw dressing was a tasty, lighter variation from the typical mayo based dressing.

Kim, Dennis Twp, NJ

Very quick and easy to make, and great flavor! Even my veggie-and-anything-healthy-hating boyfriend liked it. My pork took about another 12 minutes to get cooked through, but otherwise, I followed the recipe exactly. It's a keeper!

Valerie, Sugar Land, TX