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Barbecue Pork-and-Coleslaw Hoagies

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.

Cooking Light SEPTEMBER 2000

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 23%
  • Fat: 10.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.7g
  • Protein: 34g
  • Carbohydrate: 45g
  • Fiber: 3.4g
  • Cholesterol: 88mg
  • Iron: 4.6mg
  • Sodium: 717mg
  • Calcium: 106mg

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Barbecue Pork-and-Coleslaw Hoagies Recipe