Barbecued Pork Loin with Coleslaw on Baguette Bread Recipe by Mangia
Barbecued Pork Loin with Coleslaw on Baguette Bread
At Mangia, we have a somewhat less formal name for this: Barbecue on a Bun. This is very similar to pulled pork, if you have ever had that great southern favorite. The meat, cooked slowly and for a long time, should almost fall apart when poked with a fork. There is nothing better to serve with pork made like this than fresh coleslaw. While the barbecued meat can be made in advance, the coleslaw should not be. It will become watery and "off tasting." Make it close to serving time so that it is creamy and rich, tart and sweet, and let it serve as the perfect foil to the delicious, saucy pork.
Ingredients
- 3 pounds pork tenderloins
- 2 cups of Nancy's BBQ Sauce
- FOR THE COLE SLAW
- 2 medium head of white cabbage about 1 ½ pounds
- 1 carrot peeled
- 1 small red pepper
- ¾ cup of mayonnaise
- ½ cup of cider vinegar
- 2 tablespoons of sugar
- 1 tablespoon of grainy mustard
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 2 large baguettes
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the pork tenderloins in a roasting pan and baste them with the BBQ sauce. Roast basting frequently with the sauce (reserve some of it for serving), for about 1 hour, or until a meat thermometer registers 150 degrees F. Remove from the oven and cool to room temperature in the pan.
- Make the coleslaw: With a sharp knife, slice the cabbage, cut side down, into thin shreds, being sure to cut around the hard core; discard the core. Place the cabbage in a large bowl. Grate the carrot on the largest holes of a box grater. Seed and trim the red pepper and slice it very thin. Add the carrot and pepper to the cabbage and then add the remaining ingredients, stirring to combine well. Cover and store in the refrigerator for 2 hours, stirring occasionally.
- When ready to assemble the sandwiches, cut the pork tenderloins into ½-inch-thick slices. Cut the baguettes into 3 pieces each, then slice each piece lengthwise in half, but do not cut all the way through. On the cutting board, open up each piece of hinged bread and flatten it by pressing down on it, cut sides down, with your hands. Fill with 3 slices of pork, a generous amount of coleslaw, and a couple of tablespoons of BBQ sauce on top.
