Barbecue Sandwiches

Photo: flickr user alex.lines

Ingredients

4 cloves garlic, minced

1 tablespoon each: brown sugar, chili powder, 1/2 teaspoon each: salt, dry mustard, pinch red pepper flakes

2 teaspoons vegetable oil

2 pork tenderloins, about 2 lbs. total, patted dry

6 tablespoons mayonnaise

1 bag (10 oz.) coleslaw mix

1/2 small yellow onion, finely chopped

2 tablespoons each: sugar, cider vinegar

freshly ground pepper, salt, hot 6 Kaiser rolls or Italian rolls, toasted if desired

Barbecue sauce of choice

Preparation

Prepare grill for direct cooking. For pork, mix garlic, brown sugar and spices in bowl; stir in oil. Rub tenderloins with mixture. Set aside while preparing slaw and waiting for grill to heat.

For slaw, toss cabbage, onion, mayonnaise, sugar, vinegar in bowl; add pepper, salt and pepper sauce to taste. Cover; refrigerate.

Cook tenderloins over medium-high heat 10 minutes; turn. Cook until internal temperature reaches 150 to 155 F., about 10 minutes. Remove to clean platter; cover. Let stand 10 minutes. Thinly slice. Divide sliced pork among buns. Top with barbecue sauce and slaw.

Makes 6 sandwiches.