Barbecue Pork-and-Coleslaw Hoagies (8.5 PTS)

Recipe Ingredients

1 lb	454g / 16oz	Pork tenderloin
1/2 cup	118ml	Spicy barbecue sauce (such as Kraft Spicy - divided Cajun)
		Cooking spray
2 1/2 cups	275g / 9.7oz	Packaged cabbage-and-carrot coleslaw
2 1/2 tablespoons	37ml	Low-fat sour cream
1 1/2 tablespoons	22ml	Light mayonnaise
1 1/2 teaspoons	7.5ml	Sugar
2 1/2 teaspoons	12ml	Prepared horseradish
4		Hoagie rolls with sesame seeds - (2-1/2-ounce)
		Dill pickle slices (optional)

Recipe Instructions

1. Prepare broiler.

2. 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

degrees (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick

slices.

3. While pork is cooking, combine the coleslaw and the next 4

ingredients (coleslaw through horseradish) in a medium bowl; set aside.

4. 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.

CALORIES 398 (23% from fat); FAT 10.2g (sat 3.6g, mono 4g, poly 1.7g);

PROTEIN 34g; CARB 45g; FIBER 3.4g; CHOL 88mg; IRON 4.6mg; SODIUM 717mg; CALC

106mg

Shared by: CAROLANN [email protected] Posted to: AllMagazineRecipes

MC Formatted by Mary [[email protected]]

Source:
Cooking Light Online

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