'Tis the season for barbecue, and boy, are we in full-throated celebration here. “Full-throated” in that your throat, mouth, and belly will be full of the most sublime flavors south of the Mason-Dixon. Honey mustard, vinegar, hot sauce, and brown sugar meld to form a glaze that compliments the pork completely and perfectly. An apple-and-vinegar slaw adds the crunch and a sweet-spicy balance. Fire up the grill, and go the whole hog.
Quarter apple and remove core. Cut quarters into thin slices widthwise. Stem and halve Fresno. Discard seeds and ribs if you prefer less spice. Slice Fresno thinly lengthwise. Coarsely chop peanuts.
Make the Slaw
In a mixing bowl, combine slaw, apple, Fresno (to taste), half the vinegar (reserve remaining for sauce), 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Toss to coat and set aside.
Cut the Medallions
Pat pork tenderloin dry. On a separate cutting board, slice into medallions, ½"-¾" thick. Season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Pork
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and medallions to hot pan. Cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Transfer to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.
Make Sauce and Glaze Medallions
Stir honey mustard dressing, brown sugar, remaining vinegar, and hot sauce (to taste) in pan used to cook pork. Return pan to medium heat and bring to boil. Reduce until the consistency of maple syrup, 1-2 minutes. Return medallions to pan and flip until evenly coated. Remove from burner.
Finish the Dish
Place a serving of slaw on a plate. Garnish slaw with peanuts. Serve pork medallions and sauce next to slaw.