BBQ Pork Sandwich with Homemade Slaw
- Total Time
If yesterday's recipe got you in the mood for BBQ, we figured you'd be happy to give this summertime favorite a try, too.
uncooked lean pork tenderloin1 pound(s)
barbecue sauce3 ⅓ Tbsp, divided (equals 3 Tbsp plus 1 tsp)
reduced calorie mayonnaise3 Tbsp
apple cider vinegar1 tsp
black pepper⅛ tsp, freshly ground
packaged coleslaw mix (shredded cabbage and carrots)2 cup(s)
uncooked scallion(s)3 Tbsp, sliced
mixed grain hamburger roll(s)4 item(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 tablespoons of 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 coleslaw mix 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 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.