Spice Rubbed Pork Tenderloin with Jicama Slaw

By LeeBoruchow

Slaw nutritional data:
Serving Size 356 g
Calories 146
Total Fat 4.2g
Total Carbohydrates 27.6g
Dietary Fiber 7.4g
Sugars 11.1g
Protein 3.6g

Ingredients

• Jicama Slaw:
• 2 large pork tenderloins
• 2.5 tbsp pimenton
• 2 tbsp chili powder
• 1 tbps ground coriander
• 1/2 tbsp ground cumin
• 1 tbsp kosher salt
• 1 tsp ground black pepper
• 1/2 napa cabbage, shredded
• 12 oz jicama, peeled and shredded
• 2 carrots, shredded
• 1 small red onion, thinly sliced
• 1 large cucumber, shredded
• 2 limes, juiced
• 3 tbsp rice vinegar
• 3 tbsp mayonnaise
• 1 tbsp chili powder
• 1 tbsp honey
• 2 tsp hot chili flakes
• salt and pepper, to taste
• 1/4 cup finely chopped cilantro

Preparation

Step 1

Stir spices together in a medium bowl. Rub pork with the mixture and wrap in plastic wrap. Refrigerate for a few hours.

Place vegetables in a large bowl. Whisk together the liquids and pour over the slaw. Fold in cilantro and season. Refrigerate until ready to use.

Preheat grill. Grill the pork for about 15 minutes, turning every 4 minutes, until internal temp is 130 F. Let rest for 10 minutes, slice and serve with slaw.