Quick BBQ Sandwiches with Slaw

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 4.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 29g
  • Carbohydrate: 34.7g
  • Fiber: 2.4g
  • Cholesterol: 74mg
  • Iron: 3.1mg
  • Sodium: 695mg
  • Calcium: 105mg

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. 1. Preheat grill to high heat.
  2. 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. 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. 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.

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