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.
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
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
How to Make It
Preheat grill to high heat.
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.
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.
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.
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We enjoyed this but next time I'll leave the loin whole, marinate it longer, and cook it longer to make for larger slices. The way the recipe calls for makes eating the sandwich a bit messy as the bits of meat fall out. I really liked the flavor of the sauce, though I didn't use low sodium ketchup.
LOVED this recipe! I used a pork tenderloin that was 2.44 lbs, so I doubled the recipe and had more than enough. I also added some molasses and Franks Hot Sauce to the BBQ sauce for some kick - it was AWESOME! The slaw is a must! I baked the pork at 425 for 40 minutes and it was moist and the sauce had cooked to perfection. This is definitely a recipe we'll be making over and over again! Next time, we'll try it on the grill!
I liked the idea of this sandwich, but the marinade/sauce was really not to my liking. It just tasted like ketchup to me. I'd definitely try the recipe again with a barbecue sauce I know we like, whether bottled or homemade (like CL's Brown Sugar Barbecue Sauce, June 2006).
Will definitely make this recipe again. I think my husband said 'wow, this is good!' three times while eating dinner. The sweet/salty shredded cabbage makes a tasty addition to the BBQ pork. Decent serving size too.
My rating is for the pork only. Delicious! I used a tenderloin that was about one and a half pounds, so I one and a halved the sauce. Marinated it for a couple hours, then seared it in a very hot cast iron skillet. Baked it around 375 for about 20 minutes to a half hour. Perfect! My husband made varying affirming comments the whole time he was eating, and our three kids (ages 2, 4 and 6) all ate at least some - even the vegetarian. That is affirmation enough for me! Good work - this one's a keeper!
Wow! Each part on its own was good, but put the slaw with the pork, pour on a little reserved sauce and you have a very delicious dish. Quick and easy - we baked it instead of grilling and enjoyed the leftovers the next day for lunch. Another recipe I highly recommend.
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