Spicy Pork and Sauerkraut Sandwiches

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Spicy Pork and Sauerkraut SandwichesRecipe
Randy Mayor; Jan Gautro
Packaged coleslaw mix creates easy, speedy "sauerkraut" that's more colorful and less salty than the traditional recipe.
4 servings


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1/2 teaspoon salt, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
1 tablespoon vegetable oil, divided
Cooking spray
4 cups packaged cabbage-and-carrot coleslaw (about 8 ounces)
1 tablespoon prepared horseradish
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup fat-free mayonnaise
1 tablespoon Dijon mustard
4 (2-ounce) Kaiser rolls or hamburger buns
16 (1/8-inch-thick) slices cucumber


Combine 1/4 teaspoon salt, oregano, thyme, and black pepper; sprinkle pork with spice mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until done. Remove pork from pan; keep warm.

Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 1/4 teaspoon salt, coleslaw, and next 4 ingredients (coleslaw through Worcestershire sauce); cook 2 minutes, stirring frequently. Remove from heat.

Combine mayonnaise and mustard; spread mixture evenly over cut sides of rolls. Divide coleslaw mixture, pork, and cucumber slices evenly among bottom halves of rolls. Cover with top halves of rolls.

Created date

September 2004

Nutritional Information

Calories 366
Caloriesfromfat 27 %
Fat 10.8 g
Satfat 2.6 g
Monofat 3.2 g
Polyfat 3.8 g
Protein 29.9 g
Carbohydrate 37.5 g
Fiber 4.1 g
Cholesterol 76 mg
Iron 3.7 mg
Sodium 989 mg
Calcium 108 mg