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Photo Credit: Elizabeth Newman

Sliced Pork Tenderloin with Citrus Slaw

A lighter version of a pulled pork taco, this dish uses tenderloin instead of pork shoulder, which is fatty and takes a long time to cook. Instead of serving it all inside a tortilla, I use baked tortilla chips as a garnish, which gives it extra crunch.

Sliced Pork Tenderloin with Citrus Slaw



Prep Time

10 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Sliced Pork Tenderloin with Citrus Slaw



  • 2 large oranges
  • 1 grapefruit
  • 1 tablespoon safflower or grapeseed oil
  • ½ tablespoon light agave nectar or honey
  • ½ tablespoon apple cider vinegar
  • ¼ teaspoon prepared horseradish
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ small head of Napa cabbage (finely shredded (3 cups))
  • Pork

  • Vegetable oil cooking spray
  • 2 teaspoons ground cumin
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 1 1-pound pork tenderloins
  • 1 tablespoon safflower or grapeseed oil
  • 5 baked tortilla chips (crushed)


  1. For the slaw: Cut off the ends off 1 of the oranges and then use the knife to slice off all of the peel and white pith underneath. Using a paring knife, and holding the orange in your hand, slice between the membranes to release the segments. Cut the segments into ½-inch pieces and put into a bowl. Squeeze the juice from the membranes and reserve. Repeat with the remaining oranges and the grapefruit.
  2. In a large bowl, whisk together the oil, 1 tablespoon of the reserved citrus juice, the agave, vinegar, horseradish, salt, and pepper. Add the citrus segments and cabbage. Toss until coated. Refrigerate for 30 minutes.
  3. For the pork: Position an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy baking sheet with vegetable oil cooking spray.
  4. In a small bowl, mix together the cumin, cayenne pepper, and salt. Rub the spice mixture all over the pork. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160°F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing into ¼- to ½-inch-thick slices.
  5. Divide the slaw among 4 plates. Arrange the sliced pork on top and sprinkle with the crushed tortilla chips.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
15 grams
17 grams
11 grams
Saturated Fat
2 grams
47 milligrams
315 milligrams
3 grams
11 grams
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