Saucy Pulled Pork Tenderloin with Cabbage Slaw

Saucy Pulled Pork Tenderloin with Cabbage Slaw

Makes
10
  • Ingredients

    Pulled Pork

    • 2 Tbsp canola oil (30 mL)
    • 2 lbs pork tenderloin (1 kg)
    • 1/4 tsp ground pepper (1 mL)
    • 1 small onion diced (1)
    • 1 garlic clove minced (1)
    • 1 can (28 oz/796 mL) crushed tomatoes (1)
    • 1/2 cup water (125 mL)
    • 1 Tbsp molasses (15 mL)
    • 2 Tbsp brown sugar (30 mL)
    • 2 tsp coarse mustard (10 mL)
    • 1 tsp smoked paprika (5 mL)
    • 1/8 tsp cayenne pepper (0.5 mL)

    Cabbage Slaw

    • 1/4 head small cabbage shredded (1/4)
    • 1 small carrot shredded (1)
    • 2 Tbsp canola oil (30 mL)
    • 2 Tbsp cider vinegar (30 mL)
    • 1 tsp sugar (5 mL)
    • 1/4 tsp celery seed (1 mL)
  • Directions

    Pulled Pork

    1. Heat  a large, non-stick frying pan over medium high heat. Add canola oil. Season tenderloins with pepper. Cut tenderloin into 10 slices. Sear pork on all sides until just browned. Remove tenderloin from the pan and set aside.
    2. Add diced onion and garlic to the pan and sauté, until translucent, about 2 – 3 minutes. Add crushed tomatoes, water, molasses, brown sugar, mustard, smoked paprika and cayenne pepper. Stir to combine and place over medium heat. Simmer 3 – 4 minutes.
    3. Return tenderloin to the pan. Continue to simmer mixture, covered, until tenderloin is tender, about 25 minutes. Transfer pork to a cutting board and shred.
    4. Continue to simmer the sauce over low heat, uncovered, until reduced, about 20 minutes. Transfer pork back into the sauce.

    Cabbage Slaw

    1. In large bowl, combine cabbage, carrot, canola oil, cider vinegar, sugar and celery seed. Stir ingredients well to coat cabbage. Refrigerate until ready to use.

Nutritional Analysis

Serving Size
4 oz/125 g pork with 2 Tbsp/30 mL of cabbage slaw
Servings
10
Calories
200
Total Fat
8 g
Saturated Fat
1 g
Cholesterol
60 mg
Sodium
180 mg
Carbohydrates
13 g
Fiber
2 g
Protein
21 g