Ingredients
1/4 cup reduced-sodium soy sauce3 tablespoons beer or nonalcoholic beer2 tablespoons diced onion1 garlic clove, minced1/2 teaspoon minced fresh gingerroot1 pork tenderloin (3/4 pound), cut into 1/4-inch slices2 tablespoons olive oil1 tablespoon white wine vinegar1 teaspoon Dijon mustard1/2 teaspoon sugar1/8 teaspoon pepper2 cups shredded red cabbage1 loaf (8 ounces) French bread, halved lengthwiseRefrigerated butter-flavored spray1/3 cup fat-free mayonnaise
Preparation
In a small bowl, combine the first five ingredients, reserving 2 tablespoons; set aside. Pour remaining marinade in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
Meanwhile, in a small bowl, combine the olive oil, vinegar, mustard, sugar and pepper. Add cabbage; toss to coat. Cover and refrigerate.
Hollow out 1/2 in. from top and bottom halves of bread (discard removed bread or save for another use). Spritz with butter-flavored spray. Broil 3-4 in. from the heat for 1-2 minutes or until toasted. Combine mayonnaise and reserved marinade; spread over bread.
Drain pork; discard marinade. In a nonstick skillet coated with cooking spray, cook pork in batches until no longer pink. Spoon cabbage mixture onto bottom half of bread; top with pork. Replace bread top. Cut into four sandwiches.
