BBQ Pork Sandwich with Homemade Slaw
Uncooked lean pork tenderloin
3⅓ tbsp(s), divided (equals 3 Tbsp plus 1 tsp)
Reduced calorie mayonnaise
Apple cider vinegar
⅛ pinch(es), freshly ground
Packaged coleslaw mix (shredded cabbage and carrots)
3 tbsp(s), sliced
Mixed grain hamburger roll
- Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
- Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in centre of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
- Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
- Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.