A delightful twist on the classic BBQ pork sandwich, paired with a tangy and refreshing coleslaw.
Preheat your oven to 450°F and prepare a roasting pan by lining it with foil or spraying it with cooking spray.
Using foil makes cleanup much easier after roasting.
Place the pork tenderloin in the prepared pan and brush it generously with half of the barbecue sauce.
Ensure the pork is evenly coated for consistent flavor.
Roast the pork in the oven until it reaches an internal temperature of 160°F, approximately 25 minutes. Let it rest for 10 minutes before slicing.
Allowing the pork to rest helps retain its juices.
In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and black pepper until smooth.
Adjust the vinegar to taste for a tangier dressing.
Add the coleslaw mix and chopped scallions to the dressing and toss until well coated.
Let the slaw sit for a few minutes to absorb the flavors.
Slice the rested pork into thin slices.
Use a sharp knife for clean and even slices.
Assemble each sandwich by placing pork slices on the bottom half of a roll, drizzling with barbecue sauce, topping with coleslaw, and covering with the top half of the roll.
Serve immediately for the best texture and flavor.
