Grilled Pork With Charred Corn Slaw Recipe

Name: Grilled Pork With Charred Corn Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low-fat plain Greek yogurt; 1/4 cup barbecue sauce; 3 tablespoons fresh lime juice (from about 3 limes); 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 1/2 pounds pork tenderloin, trimmed of excess fat (about 2 small tenderloins); Kosher salt and freshly ground pepper; 2 ears corn, shucked; 1 14 -ounce bag shredded coleslaw mix; 1 tablespoon white vinegar; 2 tablespoons chopped fresh cilantro

Servings: persons

1/2 cup low-fat plain Greek yogurt
1/4 cup barbecue sauce
3 tablespoons fresh lime juice (from about 3 limes)
2 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds pork tenderloin, trimmed of excess fat (about 2 small tenderloins)
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 14 -ounce bag shredded coleslaw mix
1 tablespoon white vinegar
2 tablespoons chopped fresh cilantro

1
Preheat a grill to medium high.
2
Make the sauce: Whisk the yogurt, barbecue sauce and 1 tablespoon each lime juice and olive oil in a bowl.
3
Reserve 1/4 cup of the sauce for the pork; set the rest aside.
4
Season the pork with 1/4 teaspoon each salt and pepper.
5
Brush the grill grates with olive oil.
6
Grill the pork, turning and brushing with the reserved 1/4 cup sauce, until marked on all sides and a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
7
Transfer the pork to a cutting board and let rest 10 minutes.
8
When the pork is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes.
9
Let cool slightly, then cut the kernels off the cob.
10
Toss with the coleslaw mix, vinegar, cilantro, the remaining 2 tablespoons lime juice and 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl.
11
Slice the pork and divide among plates.
12
Serve with the slaw and the remaining sauce.
13
Per serving: Calories 403; Fat 15 g (Saturated 4 g); Cholesterol 97 mg; Sodium 740 mg; Carbohydrate 26 g; Fiber 5 g; Protein 39 g
14
Photograph by Antonis Achilleos

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup low-fat plain Greek yogurt, 1/4 cup barbecue sauce, 3 tablespoons fresh lime juice (from about 3 limes), 2 tablespoons extra-virgin olive oil, plus more for brushing, and more.

Yes, Grilled Pork With Charred Corn Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pork With Charred Corn Slaw

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