Makes: 6 servings
- 1 Bottle Claude's Western Style BBQ Sauce
- 1 Bottle of Claude's BBQ Brisket Marinade
COLESLAW
- 3 tablespoons cider vinegar
- 4 teaspoons sugar
- 2 teaspoons canola oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon celery seeds
- 1/4 teaspoon mustard seeds
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 carrot, shredded
- Salt & freshly ground pepper to taste
- 2 12-ounce pork tenderloins, trimmed
- 6 Sesame or other large rolls, split
Marinade pork for 15- 20 minutes in Claude's BBQ Brisket Marinade
Make coleslaw:
Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.
Cook pork and assemble sandwiches:
Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink.)
Let the meat stand for 5 minutes before cutting into thin strips. Add Claude's Western Style BBQ Sauce to the meat and toss well.
To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.