Barbecued Pork Sandwich with Cabbage Slaw
Holly
ingredients
- 2 pork tenderloins (12 to 16 ounces each)
- coarse salt and ground pepper
- 3 tablespoons mayonnaise
- 2 tablespoons white-wine vinegar
- 2 teaspoons light-brown sugar
- 5 cups finely shredded green cabbage (half a 2-pound cabbage)
- 4 potato rolls or other soft sandwich rolls
- BBQ Sauce
- 3/4 cup ketchup
- 2 tablespoons light-brown sugar
- 1 tablespoon white-wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1/4 to 1/2 teaspoon cayenne pepper
directions
- 1
Make BBQ sauce by whisking together all the ingredients above.
- 2
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.
- 3
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.
- 4
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.
- 5
Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.
Source: Holly
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