2 (1 pound) pork tenderloins

1 cup tangy barbecue sauce

Juice and zest of 1 orange

Juice and zest of 1 lemon

2 tablespoons Worcestershire Sauce

3 cloves garlic, chopped

1 loaf French bread

Place tenderloins in a zip-lock bag. Mix remaining ingredients except bread and pour over tenderloins. Marinate in the refrigerator for several hours. Remove tenderloins from the marinade and season with salt and pepper. Heat grill or grill pan to high heat. Place tenderloins on the rack or pan and cover; grill for 10 minutes. Turn meat over, reduce heat to medium low, and cook for another 10-15 minutes or until the meat registers 145 degrees for medium on a meat thermometer. Remove from heat and transfer to a cutting board and tent with foil. Let meat rest for 5-10 minutes.


1 head cabbage, core removed and leaves sliced thin

½  head red cabbage, core removed and leaves sliced thin

½ red onion, sliced thin

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 teaspoon celery seeds

1 teaspoon celery salt

 ¼ cup sugar

½ cup vinegar

½ cup mayonnaise

Salt and freshly ground pepper


Toss all ingredients together and place in the refrigerator for 1-2 hours. Slice French bread and place under hot broiler. Toast lightly. Top with sliced tenderloin, slaw, and barbecue sauce.