Barbecued Pork Roll-Ups

• 1/2 cup plus 2 tablespoons barbecue sauce, divided
• 3 tablespoons red wine vinegar, divided
• 2 tablespoons water
• 1 garlic clove, minced
• 1 (12-ounce) pork tenderloin
• Cooking spray
• 1/4 cup light mayonnaise
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 1/2 cups packaged coleslaw
• 3/4 cup pre-shredded carrot
• 2 tablespoons chopped fresh parsley
• 4 (6-inch) flour tortillas

1. Combine 1/2 cup barbecue sauce, 2 tablespoons vinegar, water, and garlic in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
2. Preheat oven to 400u0b0.
3. Remove pork from bag; discard marinade. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add pork; cook 2 to 3 minutes, browning on all sides. Remove from heat, and place pan in oven. Bake at 400u0b0 for 13 minutes or until a thermometer registers 145u0b0. Brush tenderloin with remaining 2 tablespoons barbecue sauce; bake an additional 5 minutes or until thermometer registers 155u0b0. Remove from oven; let stand 15 minutes. Cut in half crosswise. Slice each half lengthwise into 1/4-inch-thick slices.
4. Meanwhile, combine remaining 1 tablespoon vinegar, mayonnaise, and next 3 ingredients in a medium bowl. Add coleslaw, carrot, and parsley; toss well to coat. Set aside.
5. Divide pork evenly among tortillas. Top each with 1/2 cup slaw mixture; roll up tortillas. Serve immediately.

barbecue sauce, red wine vinegar, water, garlic, pork tenderloin, cooking spray, light mayonnaise, sugar, freshly ground black pepper, salt, packaged coleslaw, carrot, parsley, flour tortillas

Taken from www.myrecipes.com/recipe/barbecued-pork-roll-ups (may not work)