Barbecue Pork Sandwiches with Cabbage Slaw

2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded (half a 2-pound cabbage) green cabbage
4 potato rolls, or other soft sandwich rolls

Quick BBQ Sauce

3/4 cup ketchup
2 tablespoons light-brown sugar
1 tablespoon white-wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1/4 to 1/2 teaspoon cayenne pepper, (optional)

Directions:

Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.

Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting oc twins casionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.

Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.

Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

For Quick BBQ Sauce: Whisk together all ingredients.

Prep: 25 minutes
Total: 50 minutes
Serves 4

Ref: FOOD everyday