• 40minutes
  • 413calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Coleslaw

  2. 3 tablespoons cider vinegar

  3. 4 teaspoons sugar

  4. 2 teaspoons canola oil

  5. 1 teaspoon Dijon mustard

  6. 1/4 teaspoon celery seeds

  7. 1/4 teaspoon mustard seeds

  8. 1 cup shredded green cabbage

  9. 1 cup shredded red cabbage

  10. 1 carrot, shredded

  11. Salt & freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.


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