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Pork Slaw Skillet

By: Jerry Harrison

"Tender, moist slices of pork tenderloin and crispy slaw combine in this deliciously different recipe from Jerry Harrison of St. Marys, Georgia. 'I've been serving this to family and friends for nearly 30 years,' he shares."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 (3/4 pound) pork tenderloins, cut into 1/4 inch slices
2 tablespoons vegetable oil
salt and pepper to taste
SLAW:
1 tablespoon all-purpose flour
1/2 cup water
2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
Dash pepper
7 cups shredded cabbage
1 1/2 cups shredded carrots
1 medium onion, chopped
1 cup chopped green pepper

Directions

In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or until juices run clear. Season with salt and pepper. Remove and keep warm.
In a bowl, combine the flour and water until smooth. Stir in the vinegar, sugar, mustard, Worcestershire sauce, salt, celery seed and pepper; pour into the skillet. Add vegetables. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes or until thickened and vegetables are crisp-tender. Top with pork; cover and heat through.