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Barbecue Pork-and-Coleslaw Hoagies




Source of Recipe


Aunt Saunny

1 (1-pound) pork tenderloin
1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
Cooking spray
2-1/2 cups packaged cabbage-and-carrot coleslaw
2-1/2 tablespoons low-fat sour cream
1-1/2 tablespoons light mayonnaise
1-1/2 teaspoons sugar
2-1/2 teaspoons prepared horseradish
4 (2-1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)

INSTRUCTIONS
Prepare broiler.
Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155 degreesF (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.

While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.

Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.

Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray and grill 15 minutes or until thermometer registers 155 degrees (slightly pink), turning pork occasionally.