Smoke and Fire Pork Tenderloin with Sweet Onion Slawserves: 6 PreP Time: 25 minutes

ingredienTs

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 chiles 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 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 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.

To serve, place slaw in center of platter. Surround with sliced tenderloin. Remaining sauce can be served at the table.

*Wear rubber gloves when handling hot chiles

serve iT UP!

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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©2009 National Pork Board, Des Moines, IA. This message funded by America’s Pork Checkoff Program.