BBQ Pork Sandwich with Homemade Slaw
6
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
This sandwich is sure to bring fond memories of summer no matter which season it is. In warmer months, head outside and grill the pork instead of roasting it.
Ingrédients
Uncooked lean pork tenderloin
1 pound(s)
Barbecue sauce
3⅓ tbsp(s), divided (equals 3 Tbsp plus 1 tsp)
Reduced calorie mayonnaise
3 tbsp(s)
Apple cider vinegar
1 tsp(s)
Black pepper
⅛ pinch(es), freshly ground
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Uncooked scallions
3 tbsp(s), sliced
Mixed grain hamburger roll
4 item(s)
Water
1 cup(s)
Instructions
1
Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
2
Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in centre of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
3
Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
4
Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.
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