BBQ Pork Tenderloin & Slaw Stuffed Sweet Potatoes

Name: BBQ Pork Tenderloin & Slaw Stuffed Sweet Potatoes
Total time: 45 min
Ingredients: 2 lb Pork loin, trimmed; 1 tsp Avocado oil; 2 tbsp Smoked paprika; 2 tsp Garlic powder; 1 tsp Onion powder; 4 ½ tbsp Coconut sugar; 1 tsp Salt; 1 tsp Cracked pepper; 2 cups Cabbage, thinly shredded; 1 cup Red cabbage, thinly shredded; ½ cups Carrot, shredded; 2 tbsp Olive oil; 2 tbsp Red wine vinegar; 1 tsp Mustard; 1 tsp Hot sauce; Season to taste with sea salt & pepper; 3 Sweet potato

By Fit Men Cook · 45 min

Ingredients

Pork loin · trimmed2 lb
Avocado oil1 tsp
Smoked paprika2 tbsp
Garlic powder2 tsp
Onion powder1 tsp
Coconut sugar4 ½ tbsp
Salt1 tsp
Cracked pepper1 tsp
Cabbage · thinly shredded2 cups
Red cabbage · thinly shredded1 cup
Carrot · shredded½ cups
Olive oil2 tbsp
Red wine vinegar2 tbsp
Mustard1 tsp
Hot sauce1 tsp
Season to taste with sea salt & pepper
Sweet potato3

Instructions

Set the oven to 204°C/400°F. Prick the sweet potatoes with a fork, wrap in foil and bake on a tray for 45 minutes, or until soft.
Mix the rub ingredients. Trim the fat and silver membrane from the pork. Oil the tenderloin and coat it with the rub. Place in a Dutch oven or deep baking dish.
Roast uncovered for about 30 minutes, until the internal temperature reaches 65°C/150°F. If the outside dries out, lightly spray with oil and/or water. Rest 5 minutes under loose foil.
Toss the green cabbage and carrots in a large bowl. Whisk the remaining slaw ingredients in a small bowl, pour over the cabbage and toss to coat.
Cover and let the slaw sit at room temperature to absorb the flavours. Refrigerate if making ahead.
Slice the pork into 1/4-inch (about 6 mm) slices. Split the sweet potatoes, fluff the insides with a fork, then top one half with pork and slaw and garnish with cilantro.

Summarized from Fit Men Cook's video. Watch it for the details.

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