Barbecued Pork & Coleslaw Sandwiches
From EatingWell, these sandwiches have only 9 grams of fat! In addition, they’ll give you 45% of your vitamin A, 35% of your vitamin C, plus selenium, potassium, and zinc. For tailgating, take the coleslaw, pork barbecue, and rolls in separate containers and assemble sandwiches at the picnic.
- 2 12-ounce pork tenderloins, trimmed
- 6 Kaiser or other large rolls, split
- 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
- 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.
- 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.
- Cook pork: 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.
- Assemble sandwiches: Layer the coleslaw and pork mixture inside rolls.