Peppered Pork, Kale and Cabbage Salad

  • Prep Time: 12 minutes
  • Cook Time: 17 minutes
  • Serves: 4 to 6


  • 1 Smithfield® Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin
  • 1/2 cup shelled pumpkin seeds or sunflower seeds, preferably unsalted variety
  • 2 tablespoons canola oil, divided
  • 4- to 5- oz. baby kale and spinach blend
  • 8- to 10- 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
  • 3 tablespoons BBQ sauce


  1. Heat 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.