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 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
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 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
Ingredients
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
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.
