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Add potatoes to a large saucepan and cover with water. Bring to a boil and cook for about 10 minutes until tender, but not soft. Drain and rinse under cold water to stop cooking.
While potatoes are cooking, whisk together Coleslaw Dressing, blue cheese, and scallions; set aside.
Once potatoes are cool enough to handle, slice into 1/2-inch thick rounds. Toss with Smoky Bacon Grapeseed Oil.
Season pork tenderloin with Rodeo Rub. Preheat grill to medium-high heat. Clean and grease the grill grates. Grill pork for about 10 minutes on each side or until cooked through: 145°F. Rest for 5 minutes before slicing.
Grill potato slices for about 5 minutes on each side or until lightly browned.
Calories 300 , Carbs 23 grams, Cholesterol 80 milligrams, Fat 11 grams, Fiber 33 grams, Protein 28 grams, Saturated Fat 3 grams, Sodium 360 milligrams, Sugar 5 grams
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