Good Life, Good Food: SW Pork Tenderloin and Green Apple Slaw

Chef Bud Andersen can be seen on the Panhandle's Number 1 morning show, Daybreak, each Monday morning.

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Southwest Pork Tenderloin and Green Apple Slaw:

Southwest Pork Tenderloin


3 lb Hormel Pork Tenderloin cleaned

1 Cup extra virgin olive oil

½ Tblspn McCormick Smoked Paprika

½ Tblspn McCormick Dark Chili Powder

1 Tblspn McCormick Pepper Supreme

½ Tblspn McCormick Cayenne Pepper

½ Tblspn McCormick garlic powder

1 Tsp McCormick roasted ginger

½ tsp ground cinnamon

½ Tblspn kosher salt

1/3 C fresh lime juice


Mix all the ingredients in a bowl as a marinade. Pour over the pork loin in a zip lock bag and seal. Refrigerate for 2 to 6 hours turning occasionally. Remove from marinade 30 minutes before grilling and let set out.

On a grill heated to medium, place the loins to sear on all sides. Allow to cook 3-4 minutes on each side, turning a ¼ turn each turn. Loin should take 12-15 minutes over medium heat. The searing will lock juices in and allow for a moist and flavorful loin with a spicy crust on the outside.

Green Apple Slaw


1 C mayonnaise

¼ C apple cider vinegar

2 Tblspn sugar

1 tsp kosher salt

¼ tsp McCormick coarse ground black pepper

Dash McCormick cayenne pepper

4 C coleslaw mix (shredded lettuce/carrots)

2 each Granny Smith apples, peeled, cored and cut into matchsticks

½ C toasted sliced almonds


In a large bowl, whisk together mayonnaise, vinegar, sugar, kosher salt, pepper and cayenne, if using. Stir in slaw mix, apples and almonds.

Season to taste, refrigerate for at least 1 hour up to 4 hours.