Barbecued Pork Roll-Ups

This sandwich uses bottled barbecue sauce to flavor the pork. Coleslaw mix and preshredded carrots save time and combine for a quick coleslaw.

Yield: 4 servings (serving size: 1 roll-up)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 10.8g
  • Saturated fat: 2.3g
  • Protein: 21.6g
  • Carbohydrate: 27.4g
  • Cholesterol: 61mg
  • Iron: 2.2mg
  • Sodium: 787mg
  • Calories from fat: 33%
  • Fiber: 2.1g
  • Calcium: 63mg

Ingredients

  • 1/2 cup plus 2 tablespoons barbecue sauce, divided
  • 3 tablespoons red wine vinegar, divided
  • 2 tablespoons water
  • 1 garlic clove, minced
  • 1 (12-ounce) pork tenderloin
  • Cooking spray
  • 1/4 cup light mayonnaise
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 1/2 cups packaged coleslaw
  • 3/4 cup pre-shredded carrot
  • 2 tablespoons chopped fresh parsley
  • 4 (6-inch) flour tortillas

Preparation

  1. Combine 1/2 cup barbecue sauce, 2 tablespoons vinegar, water, and garlic in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
  2. Preheat oven to 400°.
  3. Remove pork from bag; discard marinade. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add pork; cook 2 to 3 minutes, browning on all sides. Remove from heat, and place pan in oven. Bake at 400° for 13 minutes or until a thermometer registers 145°. Brush tenderloin with remaining 2 tablespoons barbecue sauce; bake an additional 5 minutes or until thermometer registers 155°. Remove from oven; let stand 15 minutes. Cut in half crosswise. Slice each half lengthwise into 1/4-inch-thick slices.
  4. Meanwhile, combine remaining 1 tablespoon vinegar, mayonnaise, and next 3 ingredients in a medium bowl. Add coleslaw, carrot, and parsley; toss well to coat. Set aside.
  5. Divide pork evenly among tortillas. Top each with 1/2 cup slaw mixture; roll up tortillas. Serve immediately.
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