Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

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"The slaw can be made up to three hours ahead for this spicy dish. The slaw is a great partner for spicy pork. Serve with fresh seasonal fruit and plenty of iced tea."
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servings 420 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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 degrees F. 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.
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  • *Wear rubber gloves when handling hot chiles



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