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DIJON PULLED PORK SANDWICHES
1 1/2 lbs. pork tenderloin, seasoned with salt and pepper to taste
3/4 cup ketchup
1/3 cup FRENCH'S® Dijon Mustard or FRENCH'S® Classic Yellow® Mustard
1/3 cup honey
6 soft sandwich buns, split
1 1/2 cups store bought coleslaw
24 pickle chips
PLACE pork in greased baking dish. Bake at 425°F until well done, about 45 min.
CUT meat into 3-inch pieces. Shred meat with the grain into bite-size pieces using tines of fork. (Makes about 4 cups.) Transfer to saucepan.
STIR in ketchup, mustard, and honey; heat through.
PLACE about 3/4 cup meat on each bottom half of each roll, top with 1/4 cup coleslaw, 4 pickle chips, and top half of roll. Repeat with remaining ingredients.
Tips from French's
Alternate Cooking Directions: Grill pork over medium-high heat for 30 min. or until well-browned and no longer pink in center (160°F internal temperature). Let rest 10 min.