Sweet and Smokey Asian Pork Sandwiches with Cole Slaw

1 lb. pork tenderloin
1/4 C sweet and sour sauce
1 T lite soy sauce
1/2 T worcestershire sauce
2 T apple cider vinegar, divided
1/4 t thai chili sauce
1 t mesquite seasoning
5 T light mayonaise, divided
1/4 C sliced green onions
10 oz. shredded cabbage
2 T barbeque sauce
2 1oz. slices smoked gouda
4 wheat sandwich rolls

1. In a small bowl, mix together the sweet and sour sauce, soy sauce, worcestershire sauce, 1 T apple cider vinegar, and thai chili sauce. Pour half of this into a resealable plastic bag with the pork. Let this marinade in the fridge for at least 30 minutes.

2. Cook pork on medium high until brown on all sides. Turn heat down to medium low to medium. Pour some water into the pan and cover. Cook through.

3. In a medium bowl, mix unused marinade sauce, green onions, 3 T light mayonnaise, and 1 T apple cider vinegar. Add cabbage and stir until well mixed. Set aside.

4. Lightly toast buns. Spread barbeque sauce on bottoms. On top buns, spread remaining mayonnaise and sprinkle with mesquite seasoning.

5. Top bottom halves with pork slices, cheese, slaw, and top halves of rolls. Serve remaining slaw on side.

Number of Servings: 4

Recipe submitted by SparkPeople user CMCGUIRE88.