Barbecued Pork And Coleslaw Sandwiches (Super Bowl)

To 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.

To 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.

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.