Ingredients:
2 pound pork tenderloin
Olive oil
Char Crust® Hickory & Molasses
Buns
Store-bought or homemade slaw
Instructions:
Preheat oven to 425 degrees.
Bring pork tenderloin to room temperature and pat down with a paper towel.
Coat with Hickory & Molasses Char Crust® and drizzle with olive oil.
Put pork on a nonstick sheet pan. Bake for 10 minutes then turn pork over and lower temperature to 350 degrees. Cook for another 15 minutes or until internal temperature reaches 145 degrees. Let it rest.
Slice and stack meat on buns with store-bought or homemade slaw (see homemade slaw option below).
Enjoy!
Note: You can make this recipe on the grill too!
Step up: Homemade Apple Jalapeño Slaw
Ingredients:
-
1/4 cup fat free Greek Yogurt (Fage yogurt works well. Some brands may be too thin.)
-
1/4 cup mayonnaise
-
1/4 cup honey
-
2 Tbsp apple cider vinegar
-
Salt and freshly ground black pepper
-
1 small cabbage , shredded (6 - 7 cups packed)
-
1 1/2 cups matchstick carrots
-
2 large gala apples , sliced into matchsticks (about 3 cups)
-
3/4 cup dried cranberries
-
One jalapeño seeded and thinly sliced
Instructions:
-
In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
-
In a large bowl toss together cabbage, carrots, apples, jalapenos and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
