BBQ Pork Sliders
Slender sandwiches to fill a crowd.
Yield: 12 Sliders; one per serving
Pork tenderloin is a very lean and delicious pork cut. Here it subs for the very fat- laden pork butt frequently used in BBQ pork sandwiches.
Hosting a Super Bowl party? Great news-since all the components of this recipe can be made ahead (the sandwiches themselves just need to be assembled right before serving), you won’t be stuck in the kitchen missing the first half of the game! - Terry
- One pork tenderloin (about 1 ¼ lbs.)
- ½ cup plus 1 Tbsp. barbecue sauce
- 3 cups bagged Classic Cole Slaw (shredded cabbage and carrots)
- 3 Tbsp. reduced-fat mayonnaise
- 2 Tbsp. fat-free milk
- 1 ½ tsp. cider or white vinegar
- ½ cup plus 2 Tbsp. sliced scallions
- 12 dinner rolls or slider buns, split and warmed or toasted if desired
Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick aluminum foil or regular foil coated with cooking spray.
Place pork on pan and brush with 1 Tbsp. barbecue sauce. Roast until meat thermometer inserted in center registers 155 degrees, about 30 minutes.
To make coleslaw, put coleslaw, mayonnaise, milk, vinegar and 2 Tbsp. sliced scallions in a medium bowl and toss to mix and coat. (Can be made 1 day ahead).
Slice pork then tear or cut into shreds or pieces.
Put pork, remaining scallions and barbecue sauce in a large nonstick skillet and warm over low heat. (Can be made one day ahead and reheated just before serving).
To serve, spoon about ¼ cup BBQ pork on each bun bottom. Top each with about 3 Tbsp. coleslaw, then bun tops.
Recipe and photo created by Terry Grieco Kenny for DietsInReview.com