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.