Monday, April 12, 2010

Pork Tenderloin Sliders With Coleslaw

For dinner tonight and a meal later in the week, I cooked two pork tenderloins in the slow cooker with herbes de Provence, salt, pepper, orange juice, apple juice, and a splash of apple cider vinegar. For tonight's dinner, I shredded one tenderloin and tossed it with some Lemony Barbecue Sauce. Then I served it on whole wheat dinner rolls from Whole Foods (hence the term "sliders"). The coleslaw recipe is one I made up on the spot, combining some of my favorite slaw flavors—very easy and delicious. Enjoy!

Lemony Barbecue Sauce
This is my take on Grannie's classic.
1 1/2 cup ketchup
2 Tbsp. butter
Juice from 2 lemons
1 Tbsp. white vinegar
Salt and pepper

1. Simmer ketchup, butter, lemon juice, 2 lemon halves, and remaining ingredients in a small saucepan until thoroughly heated and flavors are combined.

1 head cabbage, finely chopped
1/2 to 3/4 cup thinly sliced carrots
1 Tbsp. finely chopped red onion
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
1/4 cup pine nuts, toasted
Salt and pepper
1/2 cup apple cider vinegar
4 Tbsp. sugar
3/4 cup vegetable oil

1. Combine cabbage and next 5 ingredients in a bowl. Sprinkle with salt and pepper to taste. In a small bowl, combine vinegar and sugar; stir until sugar dissolves. Stir in oil. Pour mixture over cabbage mixture; toss to coat.

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