BBQ pork sandwiches with homemade slaw
Uncooked lean pork tenderloin
3⅓ Tbsp, divided (equals 3 Tbsp plus 1 tsp)
Reduced calorie mayonnaise
Apple cider vinegar
⅛ tsp, freshly ground
Uncooked cabbage (all varieties)
2 cup(s), chopped, shredded
3 Tbsp, sliced
Mixed grain hamburger roll(s)
- Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil or coat pan with cooking spray. (You can also cook the pork on an outdoor grill.)
- Place pork in pan and brush with 2 tbsp barbecue sauce. Roast until an instant read thermometer inserted in center 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, in a medium bowl, whisk mayonnaise, water, vinegar and pepper until smooth. Add cabbage and scallions; toss to mix and coat.
- Slice pork into 20 thin pieces. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 tsp barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll.
- Serving size: 1 sandwich