Spicy Pork and Sauerkraut Sandwiches

Spicy Pork and Sauerkraut Sandwiches Recipe
Randy Mayor; Jan Gautro
Packaged coleslaw mix creates easy, speedy "sauerkraut" that's more colorful and less salty than the traditional recipe.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 366
Caloriesfromfat 27 %
Fat 10.8 g
Satfat 2.6 g
Monofat 3.2 g
Polyfat 3.8 g
Protein 29.9 g
Carbohydrate 37.5 g
Fiber 4.1 g
Cholesterol 76 mg
Iron 3.7 mg
Sodium 989 mg
Calcium 108 mg


1/2 teaspoon salt, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
1 tablespoon vegetable oil, divided
Cooking spray
4 cups packaged cabbage-and-carrot coleslaw (about 8 ounces)
1 tablespoon prepared horseradish
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup fat-free mayonnaise
1 tablespoon Dijon mustard
4 (2-ounce) Kaiser rolls or hamburger buns
16 (1/8-inch-thick) slices cucumber


Combine 1/4 teaspoon salt, oregano, thyme, and black pepper; sprinkle pork with spice mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until done. Remove pork from pan; keep warm.

Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 1/4 teaspoon salt, coleslaw, and next 4 ingredients (coleslaw through Worcestershire sauce); cook 2 minutes, stirring frequently. Remove from heat.

Combine mayonnaise and mustard; spread mixture evenly over cut sides of rolls. Divide coleslaw mixture, pork, and cucumber slices evenly among bottom halves of rolls. Cover with top halves of rolls.