Quick BBQ Sandwiches with Slaw

Quick BBQ Sandwiches with Slaw Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
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.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 296
Fat 4.3 g
Satfat 1.2 g
Monofat 1.3 g
Polyfat 1.1 g
Protein 29 g
Carbohydrate 34.7 g
Fiber 2.4 g
Cholesterol 74 mg
Iron 3.1 mg
Sodium 695 mg
Calcium 105 mg

Ingredients

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
Cooking spray
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

Preparation

1. Preheat grill to high heat.

2. 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.

3. 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.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

April 2013
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