Pork Sandwiches With Coleslaw
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 3 tablespoons fresh lemon juice
- kosher salt and black pepper
- 1 pork tenderloin (about 1 pound)
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 1 scallion, trimmed and thinly sliced
- 1 tablespoon grated or minced fresh ginger
- 1/3 cup hoisin sauce
- 4 whole-wheat or multigrain sandwich buns
Directions
- Heat oven to 450° F. In a small bowl, combine the molasses, brown sugar, 1 tablespoon of the lemon juice, and ½ teaspoon each salt and pepper.
- Place the pork in a roasting pan and coat with the glaze.
- Transfer the pan to oven. Roast the meat, turning it after 10 minutes, until an instant-read thermometer registers 150° F, about 10 minutes more.
- Remove from oven, cover with foil, and let rest 5 minutes before slicing.
- Meanwhile, in a large bowl, combine the cabbage, carrots, scallion, ginger, and hoisin sauce and the remaining 2 tablespoons lemon juice.
- Layer the pork on the buns and mound the coleslaw on top.
Nutritional Information
- Per Serving
- Calories 390
- Calcium 114mg
- Carbohydrate 42g
- Cholesterol 90mg
- Fat 8g
- Fiber 7g
- Iron 4mg
- Protein 38mg
- Sat Fat 2g
- Sodium 662mg
What does this mean? See
Nutrition 101
.
Quick Tip
The sweet, zesty slaw on this sandwich also pairs well with chicken.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
