Barbecued Pork & Coleslaw Sandwiches
| Prep Time: 40 min | Serves: 6 |
| Cooking Time: 40 min | Yield: 6 sandwiches |
From the eatingwell.com website: Two Southern favorites are combined here: pork in sweet barbecue sauce and crunchy coleslaw.
Ingredients
- 1 tbsp Sugar
- 1 tsp Prepared Dijon Mustard
- 1/2 tsp Celery Seed
- 1/2 tsp Spices, Mustard Seeds
- 1 cup Cabbage, Red, Raw
- 1 cup Nappa Cabbage
- 7 inch long , Carrots
- 1 tsp Oil, Canola
- 1 medium Onion, Sweet
- 1 clove Garlic
- 1 cup Tomato Ketchup
- 1/4 cup Vinegar, Cider
- 1 tbsp Sugars, Brown
- 1 tsp Dry Mustard
- 1 tsp Sauce, Worcestershire
- 1 tbsp Habanero Sauce
- 24 oz Pork Tenderloin
- 6 100% Whole Wheat Hamburger Buns
Directions
To make coleslaw: shred carrot, and both cabbages. 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 chopped onions and minced 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.