This delectable recipe is sure to become a favorite in your recipe box because of its flavor and versatility. Serve it while tailgating outside of Kyle Field, on a romantic picnic among the bluebonnets, for a pot-luck dinner at the church, a Sunday evening with the family, or simply to see all those smiling faces around your dinner table.
For the Pork:
- 5 (12-16 ounce) Texas pork tenderloins.
- Salt & freshly ground black pepper.
- Rub the tenderloins with salt and pepper and grill them over a medium fire for 12 to 15 minutes, rolling them every four minutes to ensure even cooking. If you like your pork well-done, leave it on an additional 4-5 minutes. Remove tenderloins from the fire and allow them to stand for about five minutes before cutting into ½ inch slices. Serve atop the Texas Vegetable Slaw.
For the Texas Vegetable Slaw:
- 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.
- Mix together all of the ingredients in an extra large bowl. Toss thoroughly with the dressing and refrigerate overnight (If you’re using frozen vegetables make sure they are defrosted).
For the Slaw Dressing:
- 1 Texas beer.
- 4 garlic cloves.
- Juice of 1 lemon (about 2 tablespoons).
- 2 teaspoons of kosher salt.
- 2 teaspoons of freshly ground black pepper.
- 1/4 cup whole grain mustard.
- 1/2 cup basic barbecue sauce.
- 1/2 cup Texas olive oil.
- 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 Created by Chef Michael H. Flores
Photograph by Tracey Maurer Photography • Food Styling by Mary Ellen Rose