Recipes Ingredients Meat & Poultry Pork Recipes Barbecue Pork Sandwiches with Cabbage Slaw 3.3 (16) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print