pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
vegetable oil, divided
cabbage and carrot coleslaw mix
( about 8 ounces)
red wine vinegar
crushed red pepper flakes
1 1/2 teaspoons
4 (2 ounce)
cucumber, thinly sliced
Combine 1/4 teaspoon salt, oregano, thyme, and black pepper; sprinkle pork with spice mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until done. Remove pork from pan; keep warm.
Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 1/4 teaspoon salt, coleslaw, and next 4 ingredients (coleslaw through Worcestershire sauce); cook 2 minutes, stirring frequently. Remove from heat.
Combine mayonnaise and mustard; spread mixture evenly over cut sides of rolls. Divide coleslaw mixture, pork, and cucumber slices evenly among bottom halves of rolls. Cover with top halves of rolls.
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Spicy Pork and Sauerkraut Sandwiches (cont.)