Serves 4
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.
