The slaw can be made up
to three hours ahead for this spicy dish. The slaw is a great
partner for spicy pork. Serve with fresh seasonal fruit and plenty
of iced tea.
Smoke &
Fire Pork Tenderloin with Sweet Onion Slaw
- Sweet Onion Slaw:
4 cups packaged coleslaw mix with carrots
1 large sweet onion, thinly sliced
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1/2 cup Ranch salad dressing
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
-
- Pork Tenderloin:
1/2 cup hickory-flavored barbecue sauce
2 chipotle chiles packed in adobo sauce, minced*
2 pork tenderloins, about 2 pounds total
2 tablespoons garlic-flavored oil
- For Slaw, combine coleslaw
mix, onion and bell peppers in large bowl. Combine dressing,
cilantro and lime juice in a small bowl; toss dressing mixture
with coleslaw mixture just until all ingredients are well coated.
Refrigerate, covered, until ready to serve.
- For pork, prepare grill
with medium-hot fire. Combine barbecue sauce with chipotle chiles.
Brush tenderloin with garlic-flavored oil. Grill 8 minutes per
side, or until meat thermometer inserted in thickest part reads
150°F (65°C). Brush tenderloin generously with barbecue
sauce mixture and grill a couple more minutes, about one minute
per side. Let tenderloin stand 5 minutes before slicing.
- To serve, place slaw in
center of platter. Surround with sliced tenderloin. Remaining
sauce can be served at the table.
Serves 6.
*Wear rubber gloves when
handling hot chiles.
Nutrition Facts: Calories
270 calories Protein 25 grams Fat 16 grams Sodium 530 milligrams
Cholesterol 75 milligrams Saturated Fat 3 grams Carbohydrates
8 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
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