The perfect weeknight meal, Kahlua pork tenderloin is smoky, salty veggie and protein done in one skillet meal. No prep needed and on the table in 35 minutes.
- 1.5-2 pound pork tenderloin- silver skin removed
- 1/2 teaspoon garlic powder divided
- 1 1/2 teaspoons Hawaiian red alaea sea salt (or course sea salt) (see notes)
- 3 pieces of bacon
- 16 ounce bag of classic coleslaw mix
- 2 teaspoons of olive oil or oil of choice
- 1/4 tsp black pepper
- pinch of salt
- Pre heat oven to 425°F
- Pre heat a cast iron skillet (or skillet that is oven safe) on low-medium heat
- Prep the pork tenderloin by removing the silver skin. Sprinkle the top of the pork tenderloin with half of your course hawaaian salt or sea salt and half of the garlic powder. Rub this in and then flip over and sprinkle the remaining course salt and garlic powder on the bottom. Rub this in.
- Place bacon in the cast iron skillet and cook slowly on medium low to render as much bacon grease as possible from the bacon. Cook the bacon until crispy and remove the bacon from the skillet. Set aside on a paper towel. Leave bacon grease in the skillet.
- Turn the skillet heat up to med-high and add your pork tenderloin to brown on the top and bottom. Brown on each side for 3 minutes.
- Prep slaw mix while your pork tenderloin is browning. Dump the slaw in a large bowl add 2 teaspoons of olive oil (or bacon grease if you have extra) black pepper, and a pinch of salt to the slaw. Chop your bacon and add to the bowl of slaw. Mix until well combined, and set aside.
- Once your pork tenderloin has been browned 3 minutes on the top and 3 minutes on the bottom remove from the heat and add your prepared slaw on each side of the pork tenderloin.
- Place this in the oven at 425°F for 20-25 minutes. Start checking your pork tenderloin at 20 minutes. I like mine cooked until and internal temp 160°F. Pork does still have a pink tint when cooked through.
- Remove from the oven and let the pork rest while you give the slaw a stir on each side. Be sure to scrape up the juices and browned caramelized bits at the bottom of the pan as you stir so that it incorporates into the slaw mix.
- This is supposed to be a salty dish. But if you don't enjoy that only use 1 tsp of salt for the pork. Then wait to add the salt to the slaw at the end of cooking so you can taste it first after you have stirred it and incorporated the pan juices.
- Prep Time: 2
- Cook Time: 45
- Category: Dinner
- Method: Skillet
- Cuisine: Hawaiian
Keywords: pork tenderloin, kahlua pork tenderloin, fast dinner meal