Sliced Pork Tenderloin with Citrus Slaw

Name: Sliced Pork Tenderloin with Citrus Slaw
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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)); 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)

10 MINPrep Time

40 MINCook Time

4Servings

by Giada De Laurentiis

Intermediate

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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

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Ingredients

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)

Instructions

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.
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.
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.
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.
Divide the slaw among 4 plates. Arrange the sliced pork on top and sprinkle with the crushed tortilla chips.