This crisp, savory and sweet coleslaw is a classic addition to your summer picnic in the park. Use it as a topping for a juicy pulled pork sandwich, or let it stand on its own alongside barbecued meat and grilled veggies.
I had a random inspiration to cook pork tenderloin when shopping at the market the other day. I’ve eaten a lot of chicken lately, so I thought this would be a nice change.
I wanted to work with ingredients already in the pantry, so I created a simple rub for the meat. I found a few recipes online and altered the seasonings to my liking. Although I have an embarrassingly low spice tolerance, I made sure to add a generous amount of chili powder to the rub, so the meat wouldn’t be lacking in flavor.
The slightly charred exterior of the meat from pan-searing juxtaposed the succulent and tender interior. I made some glazed carrots and fingerling potatoes, which I sprinkled with rosemary and chili powder, to compliment the meat.
Leftovers were aplenty–I’ve brought the meal to work for lunch the past two days. Yum!