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Pork Slaw Skillet Recipe

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Tender, moist slices of pork tenderloin and crispy slaw combine in this deliciously different recipe from Jerry Harrison of St. Marys, Georgia. "I've been serving this to family and friends for nearly 30 years," he shares.

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Pork Slaw Skillet Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

2 pork tenderloins (about 3/4 pound each) cut into 1/4-inch slices
2 tablespoons canola oil
Salt and pepper to taste
SLAW:
1 tablespoon all-purpose flour
1/2 cup water
2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 to 1 teaspoon celery seed
Dash pepper
7 cups shredded cabbage
1-1/2 cups shredded carrots
1 medium onion, chopped
1 cup chopped green pepper, optional

Directions

In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or until lightly browned. Season with salt and pepper. Remove and keep warm.
In a large bowl, combine the flour and water until smooth. Stir in the vinegar, sugar, mustard, Worcestershire sauce, salt, celery seed and pepper; pour into the skillet; add vegetables.
Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes or until thickened and vegetables are crisp-tender. Top with pork; cover and cook until a meat thermometer reaches 160°. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/4 cups) equals 248 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 732 mg sodium, 20 g carbohydrate, 5 g fiber, 20 g protein.

Originally published as Pork Slaw Skillet in Quick Cooking July/August 2000, p59

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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