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The sweet onion slaw is a great partner
for this spicy hot and smoky pork tenderloin and can be made
up to three hours ahead. 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 prepared 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.
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
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