This sandwich is sure to conjure up fond memories of summer. In warmer months, head outside and grill the pork instead of roasting it.
POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min
1 pound lean pork tenderloin
3 1/3 Tbsp barbecue sauce, divided (equals 3 Tbsp plus 1 tsp)
3 Tbsp reduced-calorie mayonnaise
1 Tbsp water
1 tsp apple cider vinegar
1/8 tsp black pepper, freshly ground
2 cup packaged coleslaw mix (shredded cabbage and carrots)
3 Tbsp scallion(s), sliced
4 medium mixed-grain hamburger roll(s)
Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.
Source: Weight Watchers Online
