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Barbecue Pork and Coleslaw Hoagies

Barbecue Pork and Coleslaw Hoagies Picture

Calories 424 (13% from fat)
Fat 6 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 60 mg.
Sodium 1015 mg.
Carb. 60 gram
Fiber 2.7 gram
Sugar 19 gram
Sugar Alcohol 0 gram
Protein 30 gram

Ingredients


1 lb. of pork tenderloin (low sodium if available)

1/2 cup spicy barbecue sauce (We used Sticky Fingers Memphis Original)

Fat-Free cooking spray

2 1/2 cups packaged cabbage-and-carrot coleslaw

2 1/2 Tbsp. low-fat sour cream

1 1/2 Tbsp. light (or fat free) mayonnaise

1 1/2 tsp. sugar

2 1/2 tsp. prepared horseradish

4 hoagies rolls (We used Dutch Potato style.)


This recipe is higher in sodium. People who are on a sodium restriction may want to avoid this meal.

1. Spray broiler with fat-free cooking spray.

2. Trim fat from pork and cut pork in half lengthwise. Brush the pork with 3 Tbsp. barbecue sauce. Place pork on broiler pan and broil for 15 minutes or until a thermometer registers 155 degrees Fahrenheit (The pork with be slightly pink). Remember to turn the pork occasionally.

3. While pork is cooking, combine the coleslaw, sour cream, mayonnaise, sugar and horseradish in a medium bowl and set aside.

4. Cut pork into 1/4-inch-thick slices. Combine the pork and 3 Tbsp. barbecue sauce. Brush cut sides of bread with 2 Tbsp. barbecue sauce. Divide the pork evenly among bottom half of rolls. Top each roll half with about 1/2 cup coleslaw. Cover with roll tops.

Note: The pork can also be grilled instead of broiled. Place pork on a grill rack coated with cooking spray and grill 15 minutes or until thermometer registers 155 degrees Fahrenheit (The pork will be slightly pink.) Remember to turn the pork occasionally.

Yield: 4 Servings


Barbecue Pork and Coleslaw Hoagies Picture 

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