Texas Smokehouse Sandwich With Horseradish Slaw
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Texas Smokehouse Sandwich With Horseradish Slaw
55 MINS | 4 servings
Ingredients:
- 1 Hatfield® Texas Smokehouse Pork Loin Filet
- 1 (14 oz) bag shredded cabbage mix
- ¼ cup finely sliced green onion
- 2 Tbsp lemon juice
- 2 Granny Smith apples, cored and diced
- ½ cup apple cider vinegar
- ¼ cup sugar
- 1 tsp salt
- 1 tsp pepper
- 1 cup mayo
- ¼ cup sour cream
- 3 Tbsp horseradish
- 1 Tbsp whole grain mustard
- 8 sandwich rolls
Preparation:
- Preheat oven to 375°F. Place pork loin in shallow roasting pan. Cover with foil and bake for 25 minutes.
- Uncover and bake for additional 10 minutes, or until internal temperature reaches 145°F.
- Remove loin from pan and let it rest for five minutes, then slice.
- While loin is cooking, combine cabbage mix, green onions, lemon juice, and apples in a large bowl.
- In a small bowl, combine vinegar, sugar, salt, and pepper. Toss with slaw, and marinate for 20 minutes.
- In a medium bowl, whisk together mayo, sour cream, horseradish, and mustard. Add to the slaw and mix well. If not using immediately, cover and refrigerate.
- Arrange pork slices on each roll, top with horseradish slaw, and serve with your favorite side.