Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

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Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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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Review (1)

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Bruce Lee
12

Bruce Lee

Eat it dont look at it...

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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