BBQ Pork Tenderloin with Romaine and Red Cabbage Slaw


Are you looking for an easy, no-fuss meal that has all of the flavors of a summer bbq without slaving over the grill?? This recipe will be your answer.

Tender pork tenderloin cooked to perfection on the stove top with a side of crisp and crunchy slaw is perfect for a weeknight dinner or part of a weekend menu for entertaining (recipe can easily be doubled). It is also an excellent summer meal for those of you who might not have access to a grill.
Barbecue sauce is the highlight ingredient for the sauce and dressing.  I like to use my Western Carolina Tomato-Based Sauce, but you can use whatever bbq sauce your taste buds prefer.  Since the original recipe used cilantro in the slaw, I like to kick up the barbecue flavor with some chipotle in adobe.  It's optional of course, but it's really, really good! (See my tip HERE about how to store leftover chipotle peppers and adobe sauce.) I also add a bit of mayo for a creamier dressing and I add some chopped scallions to complete the flavor profile for the salad.

If you do decide to make this for entraining a crowd, might I recommend my Mango Guacamole as an appetizer and for dessert...stay tuned.

BBQ Pork Tenderloin with Romaine and Red Cabbage Slaw
serves 4

1 large pork tenderloin (about 1 1/2 pounds)
4 Tablespoons Extra Virgin olive oil
6 Tablespoons barbecue sauce, divided
1 chipotle pepper in adobe, minced (optional)
1 cup water
2 Tablespoons apple cider vinegar 
1 teaspoon adobe sauce (optional)
1 Tablespoon mayonnaise
1/4 cup chopped fresh cilantro
2 romaine hearts, thinly sliced
1/2 small red cabbage, cored and thinly sliced
1 large carrot, peeled and shredded
2 scallions, roots trimmed and thinly sliced
Kosher salt and freshly ground black pepper

Pat tenderloin dry and season with kosher salt and freshly ground black pepper.  Heat 1 Tablespoon of oil in a large non-stick skillet over medium-high heat until just smoking.  Brown tenderloin, turning occasionally, 5 to 8 minutes.  Reduce heat to medium.  Add 4 tablespoons of barbecue sauce, chipotle pepper and water, and cook, turning tenderloin occasionally, until sauce is thickened and pork registers 145° F, about 12-15 minutes. Transfer pork to cutting board, tent with foil and let rest for 5 minutes.

Meanwhile, combine remaining 2 tablespoons of barbecue sauce, vinegar, adobe sauce, mayonnaise, cilantro and remaining oil in a large bowl; whisk to combine.  Add romaine, cabbage, carrot and scallions to bowl with dressing and toss to combine.  Season to taste with salt and pepper.  Slice pork and serve with slaw.  Enjoy!

Source: Adapted from ATK-30 Minute Suppers, January 2010

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