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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sandwich uses bottled barbecue sauce to flavor the pork. Coleslaw mix and preshredded carrots save time and combine for a quick coleslaw. Ingredients:
1/2 cup plus 2 tablespoons barbecue sauce, divided |
3 tablespoons red wine vinegar, divided |
2 tablespoons water |
1 garlic clove, minced |
1 (12-ounce) pork tenderloin |
cooking spray |
1/4 cup light mayonnaise |
1 teaspoon sugar |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
2 1/2 cups packaged coleslaw |
3/4 cup pre-shredded carrot |
2 tablespoons chopped fresh parsley |
4 (6-inch) flour tortillas |
Directions:
1. Combine 1/2 cup barbecue sauce, 2 tablespoons vinegar, water, and garlic in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
2. Preheat oven to 400°.
3. Remove pork from bag; discard marinade. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add pork; cook 2 to 3 minutes, browning on all sides. Remove from heat, and place pan in oven. Bake at 400° for 13 minutes or until a thermometer registers 145°. Brush tenderloin with remaining 2 tablespoons barbecue sauce; bake an additional 5 minutes or until thermometer registers 155°. Remove from oven; let stand 15 minutes. Cut in half crosswise. Slice each half lengthwise into 1/4-inch-thick slices.
4. Meanwhile, combine remaining 1 tablespoon vinegar, mayonnaise, and next 3 ingredients in a medium bowl. Add coleslaw, carrot, and parsley; toss well to coat. Set aside.
5. Divide pork evenly among tortillas. Top each with 1/2 cup slaw mixture; roll up tortillas. Serve immediately.
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