Barbecued Pork And Coleslaw Sandwiches (Super Bowl)

36 minutes Prep: 15 minutes Cook: 15 minutes

236 calories per serving view nutrition facts

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Coleslaw:
3	tablespoons	cider vinegar
4	teaspoons	sugar
2	teaspoons	canola oil
1	teaspoon	dijon mustard
1/4	teaspoon	celery seeds
1/4	teaspoon	mustard seeds
1	cup	green cabbage	shredded
1	cup	red cabbage	shredded
1	each	carrot	shredded
1	x	salt	to taste
1	x	black pepper	freshly ground to taste

Barbecue sauce:
1	teaspoon	canola oil
1	each	onion	chopped
1	clove	garlic	finely chopped
1	cup	ketchup
1/4	cup	cider vinegar
1	tablespoon	brown sugar, light
1	teaspoon	dry mustard
1	teaspoon	worcestershire sauce
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1	x	salt	to taste

Pork and rolls:
24	ounces	pork tenderloin	trimmed
6	each	kaiser rolls	split

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.

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Serving Size 237g

Amount per Serving

Calories 236 25% of calories from fat