Spicy Pork and Sauerkraut Sandwiches

Randy Mayor; Jan Gautro

Packaged coleslaw mix creates easy, speedy "sauerkraut" that's more colorful and less salty than the traditional recipe.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 27%
  • Fat: 10.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.8g
  • Protein: 29.9g
  • Carbohydrate: 37.5g
  • Fiber: 4.1g
  • Cholesterol: 76mg
  • Iron: 3.7mg
  • Sodium: 989mg
  • Calcium: 108mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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