2Granny Smith Applesor Crispin apples, cored and julienned
1Shallotthinly sliced
2tbspFresh Parsley and Minteach chopped
3tbspCanola Oil
3tbspLemon Juice
1small cloveGarlicminced
2tspDijon mustard
2tspChipotle Hot Sauce
1tspCelery Seed
3/4tspSalt
1/2tspPepper
1smallPork Tenderloinabout 12oz
1tbspMaple Syrup
1tbspCider Vinegar
Instructions
In a large bowl, combine celery, carrot, apple, shallot, parsley and mint; set aside.
In a small bowl, whisk together oil and lemon juice. Remove 2 tbsp (30 mL) into a shallow dish and whisk in garlic, mustard, chipotle, celery seed and half each of the salt and pepper. Add pork tenderloin and turn to coat evenly. Whisk remaining salt and pepper, maple syrup and vinegar into bowl and pour over celery mixture.
Grill pork tenderloin over medium high heat for about 15 minutes, turning often until hint of pink remains inside. Let stand 5 minutes before slicing. Toss with slaw to serve.