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Smoke And Fire Pork Tenderloin with Sweet Onion Slaw

"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
Original recipe yields 6 servings

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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.


  • *Wear rubber gloves when handling hot chiles

Nutrition Facts

Per Serving: 420 calories; 23.9 g fat; 20.2 g carbohydrates; 28.3 g protein; 95 mg cholesterol; 555 mg sodium. Full nutrition


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Eat it dont look at it...