Smoke & Fire Pork Tenderloin with Sweet Onion Slaw

The sweet onion slaw is a great partner for this spicy hot, smoky pork tenderloin and can be made up to three hours ahead. Serve with fresh seasonal fruit and plenty of iced tea.

Recipe 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 prepared 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:

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 minutes per side, or until meat thermometer inserted in thickest part reads 150°F (65°C). 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.

Makes 6 servings.

Recipe and photograph provided courtesy of National Pork Board.