Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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  • 1 star values: 0

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

Source: EatingWell Magazine, July/August 1992


Ingredient Checklist


Instructions Checklist
  • 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 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; protein 32.1g; carbohydrates 57.2g; dietary fiber 3.4g; sugars 19.7g; fat 7.1g; saturated fat 1.5g; cholesterol 73.7mg; vitamin a iu 2083.9IU; vitamin c 15.1mg; folate 16.9mcg; calcium 37.1mg; iron 1.9mg; magnesium 44.7mg; potassium 712.3mg; sodium 551.6mg; thiamin 1.2mg.

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