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      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

      Ingredients 3 lb Hormel Pork Tenderloin cleaned1 Cup extra virgin olive oil 1/2 Tblspn McCormick Smoked Paprika 1/2 Tblspn McCormick Dark Chili Powder1 Tblspn McCormick Pepper Supreme 1/2 Tblspn McCormick Cayenne Pepper 1/2 Tblspn McCormick garlic powder1 Tsp McCormick roasted ginger 1/2 tsp ground cinnamon 1/2 Tblspn kosher salt1/3 C fresh lime juice

      Preparation 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 1/4 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

      Ingredients 1 C mayonnaise 1/4 C apple cider vinegar2 Tblspn sugar1 tsp kosher salt 1/4 tsp McCormick coarse ground black pepperDash McCormick cayenne pepper4 C coleslaw mix (shredded lettuce/carrots)2 each Granny Smith apples, peeled, cored and cut into matchsticks 1/2 C toasted sliced almonds

      Preparation 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.