These light and healthy pork hoagie sandwiches are great for picnics and tailgating. Making your own creamy slaw results in less fat and calories than a store–bought counterpart.
1 (1-pound) pork tenderloin
1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
2 1/2 cups packaged cabbage-and-carrot coleslaw
2 1/2 tablespoons low-fat sour cream
1 1/2 tablespoons light mayonnaise
1 1/2 teaspoons sugar
2 1/2 teaspoons prepared horseradish
4 (2 1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)
How to Make It
Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.
While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.
Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.
Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155' (slightly pink). turning pork occasionally.
I have only made the coleslaw from this recipe and it is FABULOUS! Who knew coleslaw could be so quick, easy, and taste so much better than bottled coleslaw dressings? I can't see me using bottled coleslaw dressings again, this has become my "coleslaw recipe". :)
These were truly outstanding. I made the recipe exactly as written not changing a thing. The horseradish flavor came through just as a hint, so my husband added more as he loves it. I was fine with the amount called for in the recipe. The pickles were a great addition. I will definitely be making these again.
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