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.