BBQ Pork Tenderloin with Romaine and Red Cabbage Slaw
A quick and easy summer dinner without heating up the grill!
Servings: 4
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
Calories: 452kcal | Carbohydrates: 23g | Protein: 38g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 429mg | Potassium: 1201mg | Fiber: 5g | Sugar: 15g | Vitamin A: 8831IU | Vitamin C: 64mg | Calcium: 97mg | Iron: 4mg
