Pork Slaw Skillet Recipe

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Pork Slaw Skillet Recipe
Pork Slaw Skillet Recipe photo by Taste of Home
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 pork tenderloins (about 3/4 pound each) cut into 1/4-inch slices
  • 2 tablespoons vegetable 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 juices run clear. Season with salt and pepper. Remove and keep warm.
In a 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 heat through. Yield: 4 servings.
Originally published as Pork Slaw Skillet in Quick Cooking July/August 2000, p59

Nutritional Facts

1-1/4 cups: 248 calories, 10g fat (2g saturated fat), 47mg cholesterol, 732mg sodium, 20g carbohydrate (12g sugars, 5g fiber), 20g protein.

  • 2 pork tenderloins (about 3/4 pound each) cut into 1/4-inch slices
  • 2 tablespoons vegetable 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
  1. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or until juices run clear. Season with salt and pepper. Remove and keep warm.
  2. In a 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 heat through. Yield: 4 servings.
Originally published as Pork Slaw Skillet in Quick Cooking July/August 2000, p59

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bjsilve0 User ID: 172187 42675
Reviewed Oct. 1, 2013

"A lot of work for something we did not like."

MY REVIEW
ComeauSa User ID: 4988892 86394
Reviewed Mar. 25, 2010

"Couldn't get enough of this dish.."

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