Saturday, May 07, 2005

Barbecue Pork-and-Coleslaw Hoagies

Barbecue Pork-and-Coleslaw Hoagies (Adapted from CL)

16 ounce trimmed pork tenderloin
1/2 cup spicy barbecue sauce, divided
2 1/2 cups broccoli slaw
2 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
2 1/2 teaspoons prepared horseradish
1 1/2 teaspoons granulated sugar
4 hoagie rolls with sesame seeds

Preheat grill

Divide pork in half lengthwise - brush with 3 tablespoons of the barbecue sauce. Place pork on the grill and cook, turning occasionally, until thermometer registers 150 degrees - about 15 minutes total. Remove and let rest for 5 minutes. Cut into 1/4" thick slices.

Meanwhile, combine broccoli slaw, sour cream, mayonnaise, sugar and horseradish in a medium bowl until thoroughly combined.

In a medium bowl, toss together the sliced pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with the remaining 2 tablespoons barbecue sauce. Evenly divide the pork between the bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and cover with tops.

Makes 4 servings.

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