Smoke and Fire Pork Tenderloin With Sweet Onion Sla

Name: Smoke and Fire Pork Tenderloin With Sweet Onion Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups packaged cabbage and carrot coleslaw mix; 1 large sweet onion, thinly sliced; 12 red bell pepper, cut into thin strips; 12 yellow bell pepper, cut into thin strips; ½ cup ranch salad dressing; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; ½ cup hickory flavored barbecue sauce; 2 chipotle chiles in adobo, minced; 2 (1 lb) pork tenderloin; 2 tablespoons garlic-flavored olive oil

Servings: persons

4 cups packaged cabbage and carrot coleslaw mix
1 large sweet onion, thinly sliced
12 red bell pepper, cut into thin strips
12 yellow bell pepper, cut into thin strips
½ cup ranch salad dressing
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
½ cup hickory flavored barbecue sauce
2 chipotle chiles in adobo, minced
2 (1 lb) pork tenderloin
2 tablespoons garlic-flavored olive oil

1
For the slaw:.
2
Combine coleslaw mix, onion and bell peppers in a large bowl.
3
Combine dressing, cilantro and lime juice in a small bowl; toss dressing mixture with coleslaw mixture, just until all ingredients are well coated.
4
Refrigerate, covered, until ready to serve.
5
For the pork:.
6
Prepare grill with medium-hot fire.
7
Combine barbecue sauce with chipotle chiles.
8
Brush tenderloin with garlic-flavored oil.
9
Grill 8 minutes on each side, or until meat thermometer inserted in thickest part reads 150F Brush tenderloin generously with barbecue sauce mixture and grill a couple more minutes, about 1 minute per side.
10
Let tenderloin stand 5 minutes before slicing.
11
To serve, place slaw in center of platter.
12
Surround with sliced tenderloin.
13
Remaining sauce can be served at the table.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups packaged cabbage and carrot coleslaw mix, 1 large sweet onion, thinly sliced, 12 red bell pepper, cut into thin strips, 12 yellow bell pepper, cut into thin strips, and more.

Yes, Smoke and Fire Pork Tenderloin With Sweet Onion Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoke and Fire Pork Tenderloin With Sweet Onion Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions