Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

Pork
Smoke And Fire Pork Tenderloin with Sweet Onion Slaw
0
11
420
35

Description

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 tenderloin (about 2 pounds total)
1/2 cup barbecue sauce (hickory-flavored)
2 chilies (chiopotle, packed in adobo sauce, minced)
2 tablespoons flavored oil (garlic-)
4 cups slaw 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

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

420Calories
Sodium33%DV800mg
Fat28%DV18g
Protein75%DV38g
Carbs9%DV26g
Fiber8%DV2g

PER SERVING *

Calories420Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat3.5g18%
Trans Fat
Cholesterol120mg40%
Sodium800mg33%
Potassium1020mg29%
Protein38g75%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber2g8%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.