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Grilled Pork Tenderloin with Macaroni Slaw

Adding extra veggies like broccoli and sweet peppers to creamy macaroni salad brings fresh crunch to this classic summer side.

Serves 6
Ready in 28 mins
Prep time 8 mins
Cooking time 20 mins
394 calories per serving


> 8 oz elbow macaroni
> 2 ears fresh corn
> 1 (about 1 1/4 lbs) ready-to-cook onion and smoked paprika-marinated pork tenderloin
> 2 stalks celery
> 1 small red bell pepper
> 3 cups broccoli slaw mix
> 1/2 cup Nature's Promise® Organic Ranch Dressing


Set grill to medium. Cook the macaroni according to package directions. Rinse with cold water and drain well.
Meanwhile, shuck the corn and grill 8 min., turning occasionally, until lightly charred in spots. Grill the pork 10–12 min., turning occasionally, until cooked. Transfer corn to cutting board and let cool slightly.
Meanwhile, finely chop the celery. Seed and finely chop the red pepper.
Cut corn kernels from cobs and transfer to a large bowl, along with broccoli slaw, celery, red pepper, cooked macaroni, and ranch dressing. Toss to combine. Season with salt and pepper. Thinly slice pork and serve with macaroni slaw.


For a shortcut, combine the corn kernels and broccoli slaw mix with 1 (15 oz) container prepared macaroni salad from the deli department.

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