This recipe is great for a summer dish. All you need is one pan, one bowl, and little prep time. With a sweet honey mustard sauce on quick cooking pork slices, and a side of crunchy coleslaw, this recipe will have you hooked!
Ingredients:
Pork tenderloin (small tenderloin of any size)
3-4 Tbs. honey mustard dressing
2 Tbs. brown sugar
1 tsp. Frank's Red Hot Sauce
1 Apple (Fuji), cored, quartered and thinly sliced
1/4 c. honey roasted peanuts, chopped
4 oz. coleslaw mix (cabbage and carrot)
4 Tbs. apple cider vinegar
Olive oil
Salt and pepper
In a large mixing bowl, combine the apple, slaw mix, half the vinegar, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss everything together and set aside.
Cut the pork tenderloin into 1/2 inch thick round slices. Season both sides with salt and pepper. Preheat a medium size pan to medium-high heat and add 2 tsp. of olive oil and the pork medallions to the pan. Cook on each side for 3-4 minutes. Transfer to a plate and rest for 3 minutes.
To the same pan, add the honey mustard dressing, brown sugar, remaining vinegar, and hot sauce and stir. Bring the pan to a boil, reduce, and simmer 1-2 minutes until it reaches a thicker consistency. Add the pork slices back to the sauce in the pan and coat.
Serve the pork slices with a healthy portion of slaw on the side. Drizzle the pork with the sauce from the pan.
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