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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Several years ago my mom and I took a light cooking course at a local technical college. We both loved this recipe from the class and still make it often today. âLisa Gross of Janesville, Wisconsin Ingredients:
1/4 cup reduced-sodium soy sauce |
3 tablespoons beer or nonalcoholic beer |
2 tablespoons diced onion |
1 garlic clove, minced |
1/2 teaspoon minced fresh gingerroot |
1 pork tenderloin (3/4 pound), cut into 1/4-inch slices |
2 tablespoons olive oil |
1 tablespoon white wine vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon sugar |
1/8 teaspoon pepper |
2 cups shredded red cabbage |
1 loaf (8 ounces) french bread, halved lengthwise |
refrigerated butter-flavored spray |
1/3 cup fat-free mayonnaise |
Directions:
1. In a small bowl, combine the first five ingredients, reserving 2 tablespoons; set aside. Pour remaining marinade in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Meanwhile, in a small bowl, combine the olive oil, vinegar, mustard, sugar and pepper. Add cabbage; toss to coat. Cover and refrigerate.
3. Hollow out 1/2 in. from top and bottom halves of bread (discard removed bread or save for another use). Spritz with butter-flavored spray. Broil 3-4 in. from the heat for 1-2 minutes or until toasted. Combine mayonnaise and reserved marinade; spread over bread.
4. Drain pork; discard marinade. In a nonstick skillet coated with cooking spray, cook pork in batches until no longer pink. Spoon cabbage mixture onto bottom half of bread; top with pork. Replace bread top. Cut into four sandwiches. Yield: 4 servings.
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