Instructions: 2 Pork tenderloins, about 2 pounds total, patted dry FOR COLESLAW:
1 bag (10 ounces) coleslaw mix
1/2 small yellow onion, finely chopped
3 tablespoons mayonnaise
1 tablespoon each: sugar, cider vinegar
Freshly ground pepper, salt, hot pepper
sauce
6 kaiser rolls or Italian rolls, toasted -if desired
Barbecue sauce of choice

1. Prepare grill for direct cooking. For pork, mix garlic, brown sugar and spices in small bowl; stir in oil to form a paste. Rub tenderloins with mixture.

Set aside while preparing slaw and waiting for grill to heat.

2. For slaw, toss together cabbage, onion, mayonnaise, sugar, vinegar in large bowl; add pepper, salt and pepper sauce to taste. Cover; refrigerate.

3. Cook tenderloins over medium-high heat 10 minutes; turn. Cook until internal temperature reaches 150-155 degrees, about 10 minutes. Remove to clean platter; cover. Let stand 10 minutes. Thinly slice. Divide sliced pork among buns. Top with barbecue sauce and slaw.

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