POINTS® Value | 6 Servings | 4 Preparation Time | 10 min Cooking Time | 25 min Level of Difficulty | Easy
sandwiches | This sandwich is sure to bring fond memories of summer no matter which season it is. In warmer months, head outside and grill the pork instead of roasting it.
Ingredients
1 pound lean pork tenderloin 3 1/3 Tbsp barbecue sauce, divided (equals 3 Tbsp plus 1 tsp) 3 Tbsp reduced-calorie mayonnaise 1 Tbsp water 1 tsp apple cider vinegar 1/8 tsp black pepper, freshly ground 2 cup packaged coleslaw mix (shredded cabbage and carrots) 3 Tbsp scallion(s), sliced 4 medium mixed-grain hamburger roll(s)
Instructions
Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.
