Spiced Coogirl Candy Glazed Pork Tenderloin with Charred Apple Slaw

Spiced Coogirl Candy Glazed Pork Tenderloin with Charred Apple Slaw

This rustic yet elegant main course pairs tender roasted pork with a glossy sweet spicy glaze made from Coogirl Candy. A quick charred apple slaw brings freshness, crunch, and a bright counterpoint to the syrupy jalapeño heat. The dish is oven roasted and finished under the broiler for a sticky lacquered finish that looks gorgeous on the plate.

Ingredients

• 1 1.25 to 1.5 pound pork tenderloin, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 3 tablespoons Coogirl Candy (plus 1 tablespoon for slaw dressing)
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 2 medium crisp apples (Honeycrisp or Fuji), cored and thinly sliced
• 3 cups thinly sliced green cabbage (about 1/4 head)
• 1/2 small red onion, very thinly sliced
• 2 tablespoons chopped fresh cilantro or parsley
• 1 tablespoon toasted sunflower seeds or pumpkin seeds (optional)
• Juice of 1/2 lemon
• 2 tablespoons plain Greek yogurt or sour cream (for slaw, optional for creaminess)
• Flaky sea salt for finishing

Instructions

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack over it.
2. Pat the pork tenderloin dry. In a small bowl, combine salt, pepper, and smoked paprika. Rub the tenderloin all over with olive oil, then sprinkle the spice mix and rub it in so the meat is evenly seasoned.
3. Place the tenderloin on the wire rack and roast in the preheated oven for 18 to 22 minutes, or until the internal temperature reaches 135°F (57°C) for medium doneness. Remove from oven and let rest while you make the glaze and slaw. (Temperature will rise a few degrees while resting.)
4. While pork roasts, make the glaze. In a small saucepan over low heat combine 3 tablespoons Coogirl Candy, Dijon mustard, apple cider vinegar, soy sauce, and grated ginger. Warm gently for 3 to 4 minutes, whisking until smooth and slightly thickened. Remove from heat and set aside.
5. Make the charred apple slaw. Heat a heavy skillet or cast iron pan over medium-high heat until very hot. Add apple slices in a single layer (work in batches if needed) and let cook without moving for 1 to 2 minutes until they develop brown char marks. Flip and char the other side briefly. Remove apples to a bowl and let cool slightly.
6. In a large bowl combine charred apples, sliced cabbage, red onion, chopped cilantro, lemon juice, 1 tablespoon Coogirl Candy, and Greek yogurt if using. Toss to combine. Taste and adjust with more lemon juice or a pinch of salt. Sprinkle toasted seeds on top if desired.
7. Finish the pork. Increase oven to broil on high and place the resting pork back into the oven on the rack. Brush the top of the tenderloin generously with the Coogirl glaze and broil for 1 to 2 minutes until the glaze bubbles and takes on a deep shine. Watch carefully to avoid burning. Remove and let rest 5 minutes.
8. Slice the pork into 1/2 inch medallions. Arrange on a serving platter or individual plates with a mound of charred apple slaw. Spoon any remaining glaze over the sliced pork and finish with a pinch of flaky sea salt and a few extra cilantro leaves.

Notes and Serving Suggestions

• The glaze is a creative use of Coogirl Candy blended with savory elements to make a balanced lacquer for the pork. Save any extra glaze for dipping or to brush on roasted vegetables.
• For a make ahead option, prepare the slaw up to 2 hours in advance and refrigerate. Dress right before serving to maintain crunch.
• Leftover pork slices are excellent in warm tortillas, on toasted sandwiches, or chopped into salads for a spicy sweet boost.
• Adjust Coogirl Candy amount to taste if you prefer milder or hotter notes.