Quick BBQ Sandwiches with Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pile the slaw on the sandwich for a crunchy contrast to the tender grilled pork. Serve with smoky grilled corn: Brush 4 ears shucked corn with olive oil. Grill 8 minutes, turning occasionally. Sprinkle with 1 teaspoon smoked paprika. Serve with lime wedges. Ingredients:
1/2 cup unsalted ketchup |
3 tablespoons cider vinegar |
1 tablespoon lower-sodium soy sauce |
2 teaspoons dijon mustard |
3/4 teaspoon freshly ground black pepper |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/8 teaspoon ground ginger |
1 (1-pound) pork tenderloin, trimmed and halved lengthwise |
cooking spray |
4 (1 1/2-ounce) hamburger buns |
1 1/2 cups shredded cabbage |
1/2 cup shredded carrot |
3 thinly sliced green onions |
2 teaspoons sugar |
1/2 teaspoon kosher salt |
Directions:
1. Preheat grill to high heat.
2. Combine first 8 ingredients in a bowl, stirring well with a whisk. Reserve 1/4 cup ketchup mixture; set aside. Add pork to remaining ketchup mixture; turn to coat pork. Place pork on a grill rack coated with cooking spray; cover and grill 5 minutes. Turn pork over; grill 6 minutes or until a thermometer inserted in thickest portion registers 150°. Remove pork from grill; let stand 5 minutes. Cut pork diagonally across the grain into thin slices.
3. Arrange buns, cut sides down, in a single layer on grill rack coated with cooking spray; grill 2 minutes or until golden brown and toasted.
4. While pork grills, combine cabbage and remaining ingredients in a medium bowl; toss. Let stand 10 minutes; drain. Place one bottom bun half on each of 4 plates; divide sliced pork evenly among buns. Top each serving with 1 tablespoon reserved sauce and about 1/2 cup slaw. Place top halves of buns on sandwiches.
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