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Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

National Pork Board

National Pork Board

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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 degrees F. 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.
  3. To serve, place slaw in center of platter. Surround with sliced tenderloin. Remaining sauce can be served at the table.
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Reviews

Bruce Lee
12

Bruce Lee

8/29/2007

Eat it dont look at it...