Prep Time: :15
Cook Time: :20

1 12 to 16 oz pork tenderloin

1 tablespoon olive oil

1 (15-ounce) can crushed tomato

2 tablespoons brown sugar

1 tablespoon spicy brown mustard

1 tablespoon minced garlic

1 bag angel hair coleslaw

1/2 cup Cracked pepper vinaigrette

1/4 cup minced dill pickles

4 to 6 buns

Yield: 11.) Cut Pork in half, crosswise. Season with salt and pepper.
2.) Heat in medium saucepan over Medium-High heat. Add olive oil. Cook pork about 5 minutes, turning to brown evenly. Stir in tomatoes, brown sugar, mustard and garlic until combined. Bring to a boil; lower heat to Medium-Low, cover pan and simmer 15 minutes or until pork is very tender. Remove pork from sauce.
3.) Continue cooking sauce over Medium heat, uncovered, until reduced to about 1 cup
4.) In the meantime, toss slaw with vinaigrette and pickles, if using; set aside. Heat rolls, if desired
5.) Shred pork with 2 forks and return to pan with sauce. Place pork mixture and coleslaw between buns on rolls. Serve while hot or click pork thinly for sliced pork sandwiches.