Barbecue Pork-and-Coleslaw Hoagies

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Barbecue Pork-and-Coleslaw Hoagies Recipe
These light and healthy pork hoagie sandwiches are great for picnics and tailgating. Making your own creamy slaw results in less fat and calories than a store–bought counterpart.
4 servings


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1 (1-pound) pork tenderloin
1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
Cooking spray
2 1/2 cups packaged cabbage-and-carrot coleslaw
2 1/2 tablespoons low-fat sour cream
1 1/2 tablespoons light mayonnaise
1 1/2 teaspoons sugar
2 1/2 teaspoons prepared horseradish
4 (2 1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)


Prepare broiler.

Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.

While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.

Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.

Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155' (slightly pink). turning pork occasionally.

Created date

September 2000

Nutritional Information

Calories 398
Caloriesfromfat 23 %
Fat 10.2 g
Satfat 3.6 g
Monofat 4 g
Polyfat 1.7 g
Protein 34 g
Carbohydrate 45 g
Fiber 3.4 g
Cholesterol 88 mg
Iron 4.6 mg
Sodium 717 mg
Calcium 106 mg