Ingredients Jump to Instructions ↓

  1. Quick BBQ Sauce

  2. 2 pork tenderloins,

  3. 12 to 16 ounces each Coarse salt and ground pepper

  4. 3 tablespoons mayonnaise

  5. 2 tablespoons white-wine vinegar

  6. 1 tablespoon Dijon mustard

  7. 2 teaspoons light-brown sugar

  8. 5 cups finely shredded green cabbage (half a 2-pound cabbage)

  9. 4 potato rolls, or other soft sandwich rolls

Instructions Jump to Ingredients ↑

  1. � � Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.

  2. Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.

  3. Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.

  4. Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.


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