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Barbecue Pork Sandwiches with Cabbage Slaw


You can have the slaw on the side or you might want to put it on top of your sandwich.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006


  • Quick BBQ Sauce
  • 2 pork tenderloins, 12 to 16 ounces each
  • Coarse salt and ground pepper
  • 3 tablespoons mayonnaise
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons light-brown sugar
  • 5 cups finely shredded green cabbage (half a 2-pound cabbage)
  • 4 potato rolls, or other soft sandwich rolls


  1. Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.

  2. Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.

  3. Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.

  4. Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

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