Award for Best Use of Pork Tenderloin
Since the pork stew wasn't exactly a success, I thought I would post the best recipe I've ever made with pork tenderloin--it may be the best recipe I've ever made, period.
Source: tasteofhome.com
Ingredients
3 tablespoons cider vinegar
4 teaspoons sugar
2 teaspoons canola oil
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
1/4 teaspoon mustard seed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded green cabbage
1 cup shredded cabbage
1 large carrot, shredded
1-1/2 pound pork tenderloin
1 cup barbecue sauce
6 kaiser rolls, split
Directions
For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside.
Broil pork 4-6-in. from the heat for 6-7 minutes on each side or until a meat thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll. Yield: 6 servings.
Nutritional Facts: One sandwich equals 377 calories, 9 g fat (2 g saturated fat), 67 mg cholesterol, 828 mg sodium, 41 g carbohydrate, 1 g fiber, 31 g protein
Substitutions: For the 2 cups of cabbage and carrot, I used a bag of cabbage coleslaw salad mix. I also used light italian buns.
Rating: 5 of 5. Sherry and I both had these. We both loved them. Try this recipe immeadiately! My pork took a lot longer than it said--perhaps it wasn't close enough to the top of the oven. In any case, use a meat thermometer to check for doneness. (Don't say you don't have one, they are a couple of dollars at Target; maybe you can even get them at the dollar store! You'd have to ask my mother on that one...)
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