How to Prepare the Pork Tenderloin and Sauce

1. Preheat oven to 400°F. Line a sheet pan with tin foil. Pat the tenderloin dry with some paper towels and then rub the olive oil over the top. Season the tenderloin with salt and pepper on both sides.
2. Place the tenderloin in the oven and bake it for 20 minutes. While it’s baking make the sauce.
3. In a small saucepan, combine the ketchup, vinegar, Worcestershire sauce, chili seasoning, and pepper jelly. Heat the sauce over medium heat and, stirring frequently, bring it to a simmer. Once it starts to bubble, reduce the heat to low and give it a stir every so often. You want to ensure the pepper jelly melts into the sauce.
4. Transfer a few tablespoons of the sauce from the pan to a small bowl. Save the rest of the sauce for spooning over the tacos. After the tenderloin has baked for 20 minutes, brush or spoon half of the sauce in the bowl over the top of the tenderloin in an even layer. Return the tenderloin to the oven and bake it for another 10 minutes. 
5. After 10 minutes, brush the rest of the sauce from the bowl over the top of the tenderloin. Bake it for another 10 minutes or until the internal temperature reaches 145-150°F. At this point, I like to remove the tenderloin and let it rest for a few minutes during which its internal temperature will increase to about 160-165°F which is about medium doneness. After the tenderloin has rested, cut it into bite-sized pieces.

How to Make the Coleslaw

1. In a medium bowl, combine the mayo, vinegar, honey, and mustard. Add the jicama, radishes, cabbage, and parsley and stir to combine. Spoon the coleslaw on the tortillas and top with pieces of tenderloin. Drizzle some of the reserved sauce over the top and garnish with chopped parsley, if using.