INGREDIENTS
2
pork tenderloins (about 1lb each)
1 tsp
kosher salt
8
cranks fresh black pepper
1 tbsp
olive oil
1
small yellow onion, chopped
3 cloves
garlic, pressed
1/2 cup
water
2
chipotle peppers in adobo sauce, seeded and chopped
2 tbsp
molasses
12 oz
pkg broccoli coleslaw mix
1
mango, peeled and diced
1
lime, juiced and zested