Barbecued pork and slaw are a great combination, and these two recipes offer the great taste of those two favorites, but with a little change.
While barbecued pork is great during the summer months, this Oven-Barbecued Pork Loin may be served any time of year. This Chicken Slaw Salad goes well with the pork, but since it includes chicken, it can be served on its own as a lunch or light dinner. Your family will love both!
OVEN-BARBECUED PORK LOIN
1 (1 1/2-pound) boneless pork loin
1 can tomato sauce or cream of tomato soup
1/3 cup chopped celery
1/3 cup chopped onion
1 clove of garlic, minced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 teaspoons prepared mustard
4 drops of Tabasco sauce (optional)
Place roast in a shallow pan and roast at 325 degrees for 45 minutes per pound. Combine remaining ingredients.
About 1 hour before meat is done, pour off excess drippings. Pour sauce over meat; continue baking an additional 20-25 minutes or until juices run clear.
Baste frequently with sauce. Makes 4 servings
CHICKEN SLAW SALAD
2 cups chopped cooked chicken
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrot (l large carrot)
1/4 cup sunflower seeds
1/4 cup Asian sesame dressing or poppy seed dressing
1/2 cup chow mein noodles
Place all ingredients, except dressing and noodles, in a large bowl. Pour dressing over salad; toss to coat.
Garnish with noodles. Makes 4 servings
Note: A (1-pound) bag of classic coleslaw mix may be used instead of fresh green, and red cabbage and shredded carrot.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
