Instructions: For Slaw: Combine coleslaw mix, onion and bell peppers in large bowl. Combine Ranch dressing, cilantro and lemon juice in small bowl; toss dressing mixture with vegetable mixture just until all ingredients are coated. Refrigerate, covered, until ready to serve (can be made up to three hours ahead).

Prepare grill with medium-hot fire. Combine barbecue sauce with chipotle peppers. Brush tenderloin with garlic-flavored oil. Grill 8 minutes per side, or until meat thermometer inserted in thickest part reads 150 degrees. Brush tenderloin generously with barbecue sauce mixture and grill a couple mixture more, about one minute per side. Let tenderloin stand 5 minutes before slicing.

To serve, place slaw in center of platter. Surround with sliced tenderloin. Pass any remaining barbecue sauce mixture.

This recipe yields 6 to 8 servings.

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