Smoke and 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 chilies packed in adobo sauce, minced*
  • 2 pork tenderloins, about 2 pounds total
  • 2 tablespoons garlic-flavored oil

Cooking Directions

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 chilies. 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 of more minutes, about 1 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 chilies.

Serving Suggestions

The slaw can be made up to 3 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.

Nutrition Facts

Calories 245 calories
Protein 25 grams
Fat 15 grams
Sodium 530 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 8 grams
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