Recipes Ingredients Meat & Poultry Pork Recipes Barbecue Pork Sandwiches with Cabbage Slaw 3.3 (16) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 50 mins Servings: 4 You can have the slaw on the side or you might want to put it on top of your sandwich. Ingredients 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 Directions 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. 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. 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. Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce. Print