Pork with Coleslaw

pork and slaw

Packaged coleslaw mixtures and marinated pork tenderloin are combined for this quick and easy fall recipe. Good choices for marinated tenderloin include teriyaki, sweet hickory or BBQ. Or you can use leftover pork roast and create your own marinade with a mixture of fruit juice, teriyaki sauce and garlic. Add a teaspoon of garlic of bottled, minced ginger for a hotter, spicier slaw.

Serves 4


  • 1 lb. marinated pork tenderloin, bake according to package directions
  • 1/2 c. pineapple or orange juice
  • 2 Tbs. brown sugar
  • 1/4 c. apple cider vinegar
  • 2 Tbs. honey mustard
  • 1/2 tsp. salt
  • 1/4 tsp. ground black or red pepper
  • 12 oz. coleslaw mixture or 3 c. chopped, fresh cabbage


Slice baked pork in 1/4- or 1/2-inch pieces. Set aside. Add juice, brown sugar, vinegar and 1 tablespoon mustard to a large skillet. Bring mixture to boil over medium heat; boil until slightly thickened, about 2 minutes. Add coleslaw mixture, stirring to coat with sauce. Saute over medium heat for 3-5 additional minutes. Remove cabbage to platter and add pork slices to skillet with 1 tablespoon honey mustard, stir to coat pork with mustard. Saute for 2-3 minutes or until pork is slightly browned. Transfer pork slices to platter with hot slaw.

Nutritional Information Per Serving: Calories: 226; Fat: 4g; Protein: 25; Carbohydrates: 22; Sodium: 390mg; Fiber: 2g.

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