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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 stovetop, paired with a crisp and crunchy slaw, is perfect for a weeknight dinner or as part of a weekend menu for entertaining (the recipe can easily be doubled). It is also an excellent summer meal for those who may 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 any BBQ sauce that suits your taste buds. Since the original recipe used cilantro in the slaw, I like to kick up the barbecue flavor with some chipotle in adobo. It’s optional, of course, but it’s 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 entertaining a crowd, I recommend my Mango Guacamole.
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BBQ Pork Tenderloin with Romaine and Red Cabbage Slaw
Ingredients
- 1 large pork tenderloin, about 1 ½ 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 adobo sauce, optional
- 1 tablespoon mayonnaise
- ¼ cup chopped fresh cilantro
- 2 romaine hearts, thinly sliced
- ½ 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 to taste
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We enjoyed this recipe! The red cabbage slaw is very good!
Hello Christine!I am so pleased you enjoyed the recipe. Thank you for letting me know!