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Spicy Pork and Sauerkraut Sandwiches

Source of Recipe


Cooking Light-3/02






List of Ingredients



• 1/2 teaspoon salt, divided
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon black pepper
  
• 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
  
• 1 tablespoon vegetable oil, divided
  
• cooking spray
  
• 4 cups packaged carrot and cabbage coleslaw (about 8 ounces)
  
• 1 tablespoon prepared horseradish
  
• 1 tablespoon rew wine vinegar
  
• 1/2 teaspoon crushed red pepper
  
• 1 1/2 teaspoons Worcestershire sauce
  
• 1/3 cup fat-free mayonnaise
  
• 1 tablespoon Dijon mustard
  
• 4 (2 ounce) Kaiser rolls or hamburger buns
  
• 16 (1/8-inch-thick) slices cucumber
  






Instructions



1. Combine 1/4 teaspoon salt, oregano, thyme and black pepper; sprinkle pork with spice mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until done. Remove pork from pan; keep warm.
   
   
2. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 1/4 teaspoon salt, coleslaw, and next 4 ingredients (coleslaw through Worcestershire sauce); cook 2 minutes, stirring frequently. Remove from heat.
   
   
3. Combine mayonnaise and mustard; spread mixture evenly over cut sides of rolls. Divide coleslaw mixture, pork and cucumber slices evenly among bottom halves of rolls. Cover with top halves of rolls.
   
   
4. Yield: 4 servings - 366 cal, 10.8g fat, 29.9g pro, 37.5g carb, 4.1g fiber, 76mg chol, 3.7mg iron, 989mg sod, 108mg calc.