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Smoke and Fire Pork Tenderloin with Sweet Onion Slaw



Stuffed Bacon Rolls


  • Sweet Onion Slaw:

  • 4 cups packaged coleslaw mix with carrots

  • 1 large sweet onion, thinly sliced

  • 1/2 red bell pepper, cut into thin strips

  • 1/2 yellow bell pepper, cut into thin strips

  • 1/2 cup Ranch salad dressing

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon lime juice

  • Pork Tenderloin:

  • 1/2 cup hickory-flavored barbecue sauce

  • 2 chipotle chiles packed in adobo sauce, minced*

  • 2 Salmon Creek Farms Natural Pork tenderloins, about 2 pounds total

  • 2 tablespoons garlic-flavored oil


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.

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.

To serve, place slaw in center of platter. Surround with sliced tenderloin. Remaining sauce can be served at the table.

Serves 6.

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