Serves 8-10
Recipe Spy's Notes:
This recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Pork Ingredients:
5 (12-16 ounce) Texas pork tenderloins
Salt and freshly ground black pepper
Texas Vegetable Slaw Ingredients:
1 pound carrots, matchstick cut
8 ounces of green cabbage, “angel hair” cut
8 ounces of broccoli, sliced thin
8 ounces of cauliflower, sliced thin
Half of a red onion, sliced thin
12 ounces of corn kernels
1 pound baby lima beans, fresh or frozen
Slaw Dressing Ingredients:
1 Texas beer
4 garlic cloves
Juice of 1 lemon (about 2 T.)
2 tsp. of kosher salt
2 tsp. of freshly ground black pepper
1/4 cup whole grain mustard
1/2 cup basic barbecue sauce
1/2 cup Texas olive oil
Procedure:
Rub the tenderloins with salt and pepper, and grill them over a medium fire for 12 to 15 minutes, rolling them every 4 minutes to ensure even cooking. If you like your pork well done, leave it on an additional 4 to 5 minutes. Remove tenderloins from the fire and allow them to stand for about 5 minutes before cutting into ½ inch slices. Serve atop the Texas Vegetable Slaw.
For the Slaw:
Mix together all of the ingredients in an extra large bowl. Toss thoroughly with the dressing and refrigerate overnight. (If you are using frozen vegetables make sure they are defrosted.)
For the Dressing:
Place all of the ingredients, except for the oil, in a blender and purée until smooth. With
the motor running, slowly pour in the olive oil, forming an emulsion. Refrigerate until ready to use.
5 (12-16 ounce) Texas pork tenderloins
Salt and freshly ground black pepper
Texas Vegetable Slaw Ingredients:
1 pound carrots, matchstick cut
8 ounces of green cabbage, “angel hair” cut
8 ounces of broccoli, sliced thin
8 ounces of cauliflower, sliced thin
Half of a red onion, sliced thin
12 ounces of corn kernels
1 pound baby lima beans, fresh or frozen
Slaw Dressing Ingredients:
1 Texas beer
4 garlic cloves
Juice of 1 lemon (about 2 T.)
2 tsp. of kosher salt
2 tsp. of freshly ground black pepper
1/4 cup whole grain mustard
1/2 cup basic barbecue sauce
1/2 cup Texas olive oil
Procedure:
Rub the tenderloins with salt and pepper, and grill them over a medium fire for 12 to 15 minutes, rolling them every 4 minutes to ensure even cooking. If you like your pork well done, leave it on an additional 4 to 5 minutes. Remove tenderloins from the fire and allow them to stand for about 5 minutes before cutting into ½ inch slices. Serve atop the Texas Vegetable Slaw.
For the Slaw:
Mix together all of the ingredients in an extra large bowl. Toss thoroughly with the dressing and refrigerate overnight. (If you are using frozen vegetables make sure they are defrosted.)
For the Dressing:
Place all of the ingredients, except for the oil, in a blender and purée until smooth. With
the motor running, slowly pour in the olive oil, forming an emulsion. Refrigerate until ready to use.
Recipe Author: Chef Michael H. Flores
Chef's Background: Graduate of the Culinary Institute of America, New York, 2003
Cookbook Author: "My Family, My Friends, My Food"
Specializes in Eclectic Mexican and Continental cuisine
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf