Smoke and Fire Pork Tenderloin With Sweet Onion Slaw |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is so good!! It smells great on the BBQ too! This is a great meal served either outdoors or indoors, and goes so good with big chunks of crusty bread and cold beer; root beer for the kids! This calls for Ranch dressing; I have used my slaw dressing also. Times are approximate. Ingredients:
4 cups packaged cabbage and carrot coleslaw mix |
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 |
1/2 cup hickory flavored barbecue sauce |
2 chipotle chiles in adobo, minced |
2 (1 lb) pork tenderloin |
2 tablespoons garlic-flavored olive oil |
Directions:
1. For the slaw:.
2. Combine coleslaw mix, onion and bell peppers in a 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.
3. For the pork:.
4. Prepare grill with medium-hot fire. Combine barbecue sauce with chipotle chiles. Brush tenderloin with garlic-flavored oil. Grill 8 minutes on each side, or until meat thermometer inserted in thickest part reads 150°F Brush tenderloin generously with barbecue sauce mixture and grill a couple more minutes, about 1 minute per side. Let tenderloin stand 5 minutes before slicing.
5. To serve, place slaw in center of platter. Surround with sliced tenderloin. Remaining sauce can be served at the table.
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