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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
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 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.
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.
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