• 1 pound pork tenderloin
• 3 cup(s) spicy barbecue sauce, divided
• 2 cup(s) firmly packed packaged cabbage-and-carrot coleslaw mix
• 2 piece claussen kosher dill pickle spears, chopped
• 2 tablespoon sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon horseradish
• 1 teaspoons sugar
• 2 ounce onion rolls, split

1. Trim fat from pork; cut pork in half lengthwise. Brush evenly with 1/4 cup barbecue sauce.
2. Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place pork on cooking grate, and grill, covered with grill lid, 15 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning pork occasionally. Let stand 5 minutes.

3. Stir together coleslaw and next 5 ingredients in a medium bowl.

4. Slice pork into thin strips, and toss with 2 Tbsp. barbecue sauce. Brush cut sides of bread evenly with remaining 6 Tbsp. barbecue sauce. Divide pork evenly onto bottom halves of rolls; top each with about 1/2 cup coleslaw mixture and cover with roll tops. Serve with additional pickle spears, if desired.