Pork Tenderloin and Red Cabbage Slaw Tacos

Looking for a pork tenderloin recipe with a little Latin flavor? Try these pork tenderloin and red cabbage tacos! They have a little heat, a little sweet, topped with some cilantro and lime juice. The slaw adds some tanginess and helps cool down the spice in the pork tenderloin.

Ingredients (serves 4)

Eight soft flour tortillas
Cooking spray
Pork tenderloin

Dry rub ingredients:

3 TBSP brown sugar
1 teaspoon ground cayenne pepper
1 TBSP salt
1 TBSP black pepper
1 TBSP garlic powder
1 TBSP smoked paprika

Red cabbage slaw ingredients:

½ head red cabbage, shredded
2 large carrots, shredded
½ cup cilantro, loosely packed
½ white vinegar
½ cup vegetable oil
½ TBSP salt
½ TBSP black pepper
2 TBSP brown sugar
1 TBSP lime juice

Pork tenderloin directions:

1.    Combine all dry rub ingredients. Rub generously over pork. Let sit at 2 hours, preferably overnight.
2.    Grill over direct heat for 15 minutes, turning once.

3.    Let meat rest for 10 minutes, then slice.

Slaw directions:

1.    In a large mixing bowl, combine shredded cabbage, carrots and cilantro.
2.    In a smaller bowl, mix all other ingredients.
3.    Add oil and vinegar mix to shredded vegetables and stir well.
4.    Refrigerate at least 30 minutes before serving.

Putting it all together:

1.    Spray both sides of tortillas lightly with cooking spray (or lightly brush with oil). Warm on grill for about one minute, turning once.

2.    Place slices of tenderloin in tortillas, then top with slaw. Enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Oh Hells Yeah – Bacon-Wrapped Pork Tenderloin

Theory: everything tastes better grilled.  Corollary: everything tastes better wrapped in bacon.  Ergo, everything tastes better wrapped in bacon and then grilled.  Pork tenderloin is no exception.

 Enjoy!

Ingredients:

Pork tenderloin
1 cup brown sugar
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1 teaspoon chili powder
Bacon

Directions:

1.    The night before you’re planning to grill your pork tenderloin, mix the brown sugar and spices together to form a dry rub.  The measurements above are just approximations – you don’t need to break out the measuring spoon.  And feel free to deviate from that list.  You just want to make sure you get a lot of brown sugar, some salt, pepper, and then whatever other flavors you want.  Open the spice cabinet and go nuts.
2.    When you buy pork tenderloin at the store, it usually comes in two pieces in a single package.  Coat both tenderloins with the dry rub.  Cover and refrigerate overnight.

3.    Remove tenderloins from the fridge and bring it to room temperature.  Then wrap the tenderloins with bacon.  Use toothpicks to hold the bacon in place if necessary.

4.    Heat your charcoal in a chimney starter, then arrange the grill so that half the coals are on one end, and the other half on the other, so that the middle is clear.
5.    Place the tenderloins in the middle of the grill, so they cook over indirect heat.  Warning: bacon grease is very flammable.  Watch for flare-ups and do not attempt to cook over direct heat.  You will end up with flaming pork tenderloins that are charred on the outside and raw on the inside.

 
6.    Cook for approximately 20 minutes on each side.
7.    Remove from grill, tent with aluminum foil, and let rest for about 10 minutes.  Enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!