1 1/2 lbs. pork tenderloin, seasoned with salt and pepper to taste
3/4 cup FRENCH'S™ Tomato Ketchup
1/3 cup French's® Dijon 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.
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.