Categories: Meals

Ingredients

• 1/2 cup Greek yogurt
• 1/4 cup BBQ sauce
• 3 tbsp fresh lime juice (from about 3 limes)
• 2 tbsp olive oil
• 1 1/2 lbs pork tenderloin, trimmed of fat
• Kosher salt and pepper
• 2 ears corn, shucked
• 14 oz bag shredded coleslaw mix
• 1 tbsp white vinegar
• 2 tbsp chopped cilantro

Directions

1. Preheat a grill to medium high. Make the sauce: Whisk the yogurt, bbq sauce and 1 tbsp each lime juice and olive oil in a bowl. Reserve 1/4 cup of the sauce for the pork; set the rest aside.

2. Season the pork with 1/4 tsp 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 reaches 145, 20-25 minutes. Transfer pork to a cutting board and let rest 10 minutes.

3. 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, 2 tbsp lime juice, and 1 tbsp olive oil, 1/2 salt, and pepper to taste in a bowl.

4. Slice the pork and divide among plates. Serve with the cole slaw and the remaining sauce.

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