Pile the slaw on the sandwich for a crunchy contrast to the tender grilled pork. Serve with smoky grilled corn: Brush 4 ears shucked corn with olive oil. Grill 8 minutes, turning occasionally. Sprinkle with 1 teaspoon smoked paprika. Serve with lime wedges.
1/2 cup unsalted ketchup
3 tablespoons cider vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1 (1-pound) pork tenderloin, trimmed and halved lengthwise
4 (1 1/2-ounce) hamburger buns
1 1/2 cups shredded cabbage
1/2 cup shredded carrot
3 thinly sliced green onions
2 teaspoons sugar
1/2 teaspoon kosher salt
How to Make It
Preheat grill to high heat.
Combine first 8 ingredients in a bowl, stirring well with a whisk. Reserve 1/4 cup ketchup mixture; set aside. Add pork to remaining ketchup mixture; turn to coat pork. Place pork on a grill rack coated with cooking spray; cover and grill 5 minutes. Turn pork over; grill 6 minutes or until a thermometer inserted in thickest portion registers 150°. Remove pork from grill; let stand 5 minutes. Cut pork diagonally across the grain into thin slices.
Arrange buns, cut sides down, in a single layer on grill rack coated with cooking spray; grill 2 minutes or until golden brown and toasted.
While pork grills, combine cabbage and remaining ingredients in a medium bowl; toss. Let stand 10 minutes; drain. Place one bottom bun half on each of 4 plates; divide sliced pork evenly among buns. Top each serving with 1 tablespoon reserved sauce and about 1/2 cup slaw. Place top halves of buns on sandwiches.
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