Spicy Pork and Sauerkraut Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Packaged coleslaw mix creates easy, speedy sauerkraut that's more colorful and less salty than the traditional recipe. Ingredients:
1/2 teaspoon salt, divided |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon black pepper |
1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices |
1 tablespoon vegetable oil, divided |
cooking spray |
4 cups packaged cabbage-and-carrot coleslaw (about 8 ounces) |
1 tablespoon prepared horseradish |
1 tablespoon red wine vinegar |
1/2 teaspoon crushed red pepper |
1 1/2 teaspoons worcestershire sauce |
1/3 cup fat-free mayonnaise |
1 tablespoon dijon mustard |
4 (2-ounce) kaiser rolls or hamburger buns |
16 (1/8-inch-thick) slices cucumber |
Directions:
1. Combine 1/4 teaspoon salt, oregano, thyme, and black pepper; sprinkle pork with spice mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until done. Remove pork from pan; keep warm.
2. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 1/4 teaspoon salt, coleslaw, and next 4 ingredients (coleslaw through Worcestershire sauce); cook 2 minutes, stirring frequently. Remove from heat.
3. Combine mayonnaise and mustard; spread mixture evenly over cut sides of rolls. Divide coleslaw mixture, pork, and cucumber slices evenly among bottom halves of rolls. Cover with top halves of rolls.
|
|