Barbecued Pork, Slaw And Potato Salad

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2 cans (8 ounces each) no-salt-added tomato sauce

1/2 cup distilled white vinegar

3 tablespoons packed muscovado or dark brown sugar

1 3/4 teaspoons salt

1/2 teaspoon black pepper

2 pork tenderloins (1 pound each)

2 teaspoons paprika

1 teaspoon cumin

1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks

2 large red bell peppers, slivered

1 1/2 cups frozen corn kernels, thawed

6 cups shredded cabbage

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