Grilled Pork Tenderloin With Savory Slaw Recipes

GRILLED PORK WITH CHARRED CORN SLAW

Steps:

• Preheat a grill to medium high. Make the sauce: Whisk the yogurt, barbecue sauce and 1 tablespoon each lime juice and olive oil in a bowl. Reserve 1/4 cup of the sauce for the pork; set the rest aside.
• Season the pork with 1/4 teaspoon each salt and pepper. Brush the grill grates with olive oil. 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. Transfer the pork to a cutting board and let rest 10 minutes.
• When the pork is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes. Let cool slightly, then cut the kernels off the cob. 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.
• Slice the pork and divide among plates. Serve with the slaw and the remaining sauce.

SAVORY MOLASSES GRILLED PORK TENDERLOIN

Steps:

• Combine first 4 ingredients and brush half of the mixture over pork.
• Cover and chill 8 hours.
• Chill remaining glaze.
• Spray grill rack with cooking spray.
• Grill pork with lid covered, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
• While cooking, turn once and baste with reserved glaze during last 8 minutes.

GRILLED PORK TENDERLOIN WITH SAVORY SLAW

Steps:

• To cook the pork- prepare the grill with med hot fir. Brush pork with oil. Grill 8 min per side or until thermometer inserted in the thickest part reads 150 degrees. Brush pork generously with bbq sauce and cook about 1 min more per side. Remove from grill, cover with foil and let stand 5 min before slicing. Discard sauce.
• To make slaw - In a large bowl, combine coleslaw mix, onion and bell pepper. In a small bowl, combine ranch dressing, cilantro and lime juice; toss veggie mix until just coated. Refrigerate until ready to use. To serve place slaw in center of platter and surround with sliced tenderloin.