Coffee-Rubbed Grilled Pork Tenderloin with Avocado-Cilantro Slaw

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Coffee-Rubbed Grilled Pork Tenderloin with Avocado-Cilantro Slaw

Coffee isn’t just for the morning—use a couple of tablespoons combined with chili powder and paprika to make an easy and flavorful rub for evening meal meats as well.

Nutrition Facts

Coffee-Rubbed Grilled Pork Tenderloin with Avocado-Cilantro Slaw

CaloriesCalories

257 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

7g Per Serving
×
Calories 257
Total Fat 10.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.0 g
Cholesterol 60 mg
Sodium 422 mg
Total Carbohydrate 16 g
Dietary Fiber 7 g
Sugars 7 g
Protein 25 g

Dietary Exchanges
3 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   3 oz pork, 1 C slaw

Dressing Ingredients

  • 1 medium avocado (halved, pitted, diced)
  • 1/4 cup fat-free plain Greek yogurt or fat-free plain regular yogurt
  • 1/4 cup cider vinegar
  • 1 tablespoon low-fat mayonnaise
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

**********

  • 1 1 lb pork tenderloin (all visible fat discarded)

Rub Ingredients

  • 2 tablespoons ground coffee
  • 1 1/2 tablespoons canola or corn oil
  • 1 tablespoon brown sugar
  • 1 tablespoon salt-free chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Slaw Ingredients

  • 1/2 small green cabbage, cored and finely shredded (about 4 cups) or 1 14-ounce bag shredded cabbage (for coleslaw)
  • 1 cup shredded carrots
  • 1 cup chopped, fresh cilantro
  • 1/3 cup chopped green onions

Directions

Tip: Click on step to mark as complete.

  1. Put the slaw ingredients in a large bowl.
  2. In a medium bowl, using an immersion, or handheld, blender, purée the dressing ingredients until smooth. (You can also process the ingredients in a food processor or blender until smooth.)
  3. Pour the dressing over the slaw, tossing to coat. Cover and refrigerate.
  4. In a large shallow glass dish, stir together the rub ingredients until combined. Add the pork, turning to coat well. Using your fingertips, gently press the rub so it adheres to the pork.
  5. Preheat the grill on medium high. Grill the pork for 15 to 25 minutes, turning every few minutes, until the thickest part of the pork reaches an internal temperature of 145°F when tested with an instant-read thermometer. Transfer the pork to a large plate. Let stand for at least 10 minutes before slicing.
  6. Serve the pork with the slaw.

Cooking Tip: To roast the tenderloin, preheat the oven to 425°F. Heat 1 tablespoon canola or corn oil in a large skillet over medium-high heat, swirling to coat the bottom. Cook the pork for 5 minutes, or until browned, turning to make sure the rub doesn’t burn. Transfer the pork to a foil-lined baking sheet. Roast in the oven for 20 to 25 minutes, or until the pork registers an internal temperature of 145°F on an instant-read thermometer.

Keep it Healthy: There’s only 1 tablespoon of mayonnaise in this slaw dressing--the good fat in avocado subs for what would normally have been more mayonnaise. Use avocado as a substitute in other traditionally mayonnaise-based salads, such as egg salad or tuna salad.

Tip: You can use other slaw mixes in place of the cabbage. Try a broccoli slaw mix or even a slaw made from shredded carrots or zucchini.

 

Coffee isn’t just for the morning—use a couple of tablespoons combined with chili powder and paprika to make an easy and flavorful rub for evening meal meats as well.

Nutrition Facts

Coffee-Rubbed Grilled Pork Tenderloin with Avocado-Cilantro Slaw

CaloriesCalories

257 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

7g Per Serving
×
Calories 257
Total Fat 10.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.0 g
Cholesterol 60 mg
Sodium 422 mg
Total Carbohydrate 16 g
Dietary Fiber 7 g
Sugars 7 g
Protein 25 g

Dietary Exchanges
3 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   3 oz pork, 1 C slaw

Dressing Ingredients

  • 1 medium avocado (halved, pitted, diced)
  • 1/4 cup fat-free plain Greek yogurt or fat-free plain regular yogurt
  • 1/4 cup cider vinegar
  • 1 tablespoon low-fat mayonnaise
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

**********

  • 1 1 lb pork tenderloin (all visible fat discarded)

Rub Ingredients

  • 2 tablespoons ground coffee
  • 1 1/2 tablespoons canola or corn oil
  • 1 tablespoon brown sugar
  • 1 tablespoon salt-free chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Slaw Ingredients

  • 1/2 small green cabbage, cored and finely shredded (about 4 cups) or 1 14-ounce bag shredded cabbage (for coleslaw)
  • 1 cup shredded carrots
  • 1 cup chopped, fresh cilantro
  • 1/3 cup chopped green onions

Directions

Tip: Click on step to mark as complete.

  1. Put the slaw ingredients in a large bowl.
  2. In a medium bowl, using an immersion, or handheld, blender, purée the dressing ingredients until smooth. (You can also process the ingredients in a food processor or blender until smooth.)
  3. Pour the dressing over the slaw, tossing to coat. Cover and refrigerate.
  4. In a large shallow glass dish, stir together the rub ingredients until combined. Add the pork, turning to coat well. Using your fingertips, gently press the rub so it adheres to the pork.
  5. Preheat the grill on medium high. Grill the pork for 15 to 25 minutes, turning every few minutes, until the thickest part of the pork reaches an internal temperature of 145°F when tested with an instant-read thermometer. Transfer the pork to a large plate. Let stand for at least 10 minutes before slicing.
  6. Serve the pork with the slaw.

Cooking Tip: To roast the tenderloin, preheat the oven to 425°F. Heat 1 tablespoon canola or corn oil in a large skillet over medium-high heat, swirling to coat the bottom. Cook the pork for 5 minutes, or until browned, turning to make sure the rub doesn’t burn. Transfer the pork to a foil-lined baking sheet. Roast in the oven for 20 to 25 minutes, or until the pork registers an internal temperature of 145°F on an instant-read thermometer.

Keep it Healthy: There’s only 1 tablespoon of mayonnaise in this slaw dressing--the good fat in avocado subs for what would normally have been more mayonnaise. Use avocado as a substitute in other traditionally mayonnaise-based salads, such as egg salad or tuna salad.

Tip: You can use other slaw mixes in place of the cabbage. Try a broccoli slaw mix or even a slaw made from shredded carrots or zucchini.