11Ingredients
Calories
35Minutes

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.

Ingredients

  • 2 pork tenderloins (about 2 pounds total)
  • 1/2 cup barbecue sauce (hickory-flavored)
  • 2 chiles (chiopotle, packed in adobo sauce, minced)
  • 2 tablespoons flavored oil (garlic-)
  • 4 cups coleslaw mix
  • 1 sweet onion (large, thinly sliced)
  • 1/2 red bell pepper (cut into thin strips)
  • 1/2 yellow bell pepper (cut into thin strips)
  • 1/2 cup ranch dressing
  • 2 tablespoons fresh cilantro (chopped)
  • 1 tablespoon lime juice

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 8-10 minutes per side, or until meat thermometer inserted in thickest part reads 145 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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