PREP: 20 min.
GRILL: 20 min.
YIELD: 4 servings
I first made these for a summer cookout with guests who love traditional BBQ pork sandwiches but wanted something lighter. They loved these and didn’t miss the extra calories one bit. Crunchy coleslaw tames the heat!
1/2 cup barbecue sauce
1 Tbsp. honey
2 chipotle peppers in adobo sauce, chopped
1 pork tenderloin (1 lb.)
1-1/2 cups coleslaw mix
2 Tbsp. reduced-fat sour cream
2 Tbsp. reduced-fat salad dressing
1 Tbsp. Dijon mustard
4 hamburger buns, split
- In a small bowl, combine the barbecue sauce, honey and peppers. Set aside 1/4 cup until serving.
- Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°, basting occasionally with remaining barbecue sauce. Let stand for 5 minutes before slicing.
- Meanwhile, combine the coleslaw mix, sour cream, dressing and mustard. Brush cut sides of buns with reserved barbecue sauce. Cut pork into 1/4-in. slices; place on bun bottoms. Top with coleslaw and bun tops.