• 3 tablespoons BBQ sauce,
  • 1/2 cup shelled pumpkin seeds or sunflower seeds, preferably unsalted variety,
  • 2 tablespoons canola oil, divided,
  • 1 Smithfield® Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin,
  • 4 oz. baby kale and spinach blend,
  • 8 oz. tri-color coleslaw mix,
  • 1/2 cup thinly sliced red onion,
  • 1/2 cup (2 oz.) shredded sharp cheddar cheese ,
  • 1 cup ranch salad dressing,
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MAIN DISH

Peppered Pork, Kale and Cabbage Salad

1. Heat oil in a large skillet over Medium-High. Add pumpkin seeds and cook 1 to 2 minutes until golden, stirring frequently. Set aside.
2. Cut pork tenderloin into ½-inch thick slices and then into ¼-inch wide strips. (Note: Bacon will fall off but make sure to keep it.) Working in two batches, heat 1 tablespoon oil in large skillet over Medium-High. Stir-fry half the pork and bacon pieces for 7 to 8 minutes until well browned. Set aside and repeat with remaining 1 tablespoon oil, pork and bacon. Place all pork and bacon on baking sheet; let stand 5 minutes to cool quickly.
3. Combine kale mix, coleslaw, and onion in a large salad bowl. Top with cheese, pork and bacon, and pumpkin seeds.
4. Stir together ranch dressing and BBQ sauce in a small bowl; drizzle over salad.