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Pork Slaw Skillet

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 2 pork tenderloins (about 3/4 pound each) cut into 1/4-inch slices
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • 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


  • Season pork with salt and pepper. In a large skillet, heat oil over medium heat. Add pork, cook until lightly browned, 2-3 minutes on each side. 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 until thickened and vegetables are crisp-tender, 2 minutes. Top with pork; cover and cook until a thermometer reaches 145°. Let stand 5 minutes before serving.
Nutrition Facts
1-1/4 cups: 248 calories, 10g fat (2g saturated fat), 47mg cholesterol, 732mg sodium, 20g carbohydrate (12g sugars, 5g fiber), 20g protein.

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