Barbecue Pork-and-Coleslaw Hoagies

By gvcathy

Cooking Light

SEPTEMBER 2000

Ingredients

• 1 (1-pound) pork tenderloin
• 1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
• Cooking spray
• 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)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Prepare broiler.

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.