By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
459 cal · 30 min
Pork Sandwiches With Coleslaw
Recipe GLPR66720f3dbaff4c
Tender seared pork tenderloin glazed with a molasses and hoisin-ginger sauce, served on multigrain buns and topped with a bright, fresh cabbage-carrot slaw. Ready in just 30 minutes for a satisfying, flavorful meal.
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Ingredients
2 tablespoons molasses
2 tablespoons brown sugar
3 tablespoons fresh lemon juice
Kosher salt and black pepper to taste
1 pork tenderloin (about 1 pound)
4 cups shredded cabbage
2 cups shredded carrots
1 scallion, trimmed and thinly sliced
1 tablespoon grated or minced fresh ginger
1/3 cup hoisin sauce
4 whole-wheat or multigrain sandwich buns
Directions
In a small bowl, combine molasses, brown sugar, and lemon juice. Set aside.
Pat the pork tenderloin dry and season generously with kosher salt and black pepper on all sides.
Heat a large skillet over medium-high heat. Once hot, add the pork tenderloin and sear for 3–4 minutes per side until browned. Continue cooking until the internal temperature reaches 145°F (about 12–15 minutes total depending on thickness).
In the last few minutes of cooking, pour the molasses mixture and hoisin sauce over the pork. Tilt the skillet to baste the meat, coating it evenly until the sauce reduces slightly and caramelizes.
While the pork cooks, combine shredded cabbage, shredded carrots, sliced scallion, and fresh ginger in a large bowl. Toss well and season with salt and pepper to taste.
Transfer the cooked pork to a cutting board and let rest for 2–3 minutes. Slice against the grain into ¼-inch-thick pieces.
Divide the pork slices among the sandwich buns, top each with a generous portion of the cabbage slaw, and serve immediately.
Comments
Pork tenderloin runs $8–12 a pound at Charlotte grocers, and you'll need about 1.5 pounds for four sandwiches, putting protein alone at $12–18—this is a splurge dish, not a weeknight bargain. Cabbage, carrots, scallions, and buns are standard at any Harris Teeter or Walmart, but fresh ginger and hoisin sauce will require a second stop at an Asian market or well-stocked Kroger; ginger especially disappears fast on weeknights when you discover it's not in your produce drawer. The stated 30 minutes is honest if your pork is thin-cut and your knife skills are sharp, but slicing raw tenderloin thin and getting it cooked through while the coleslaw soaks takes closer to 40 minutes in practice. The dish reheats poorly—the pork dries out and the slaw goes limp—so plan to eat it fresh the same night, which suits a weekend dinner more than a shuffle-the-family-through-weeknight meal.
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