Grilled pork with corn and coleslaw
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 403, total fat 15 G., saturated fats 4 G., proteins 39 G., carbohydrates 26 G., fiber 5 G., cholesterol 97 mg, sodium 740 mg, sugar 1 G.
Calories 403, total fat 15 G., saturated fats 4 G., proteins 39 G., carbohydrates 26 G., fiber 5 G., cholesterol 97 mg, sodium 740 mg, sugar 1 G.
Grilled pork with corn and coleslaw - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup low-fat natural yogurt
- 1/4 cup barbecue sauce
- 3 tablespoons freshly squeezed lime juice (from about 3 limes)
- 2 tbsp olive oil, plus more for greasing the grill
- 700 g pork tenderloin, trimmed of excess fat (about 2 small pieces)
- Coarse salt and freshly ground pepper
- 2 ears of corn, husked
- 400 g of prepared salad mix of chopped vegetables (cabbage, carrots, onions)
- 1 tbsp. 5% table vinegar
- 2 tbsp chopped fresh cilantro
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Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
- Prepare the sauce: In a bowl, combine yogurt, barbecue sauce, 1 tablespoon each of lime juice and olive oil. Set aside 1/4 cup of the sauce for the pork, reserving the rest for serving.
- Rub the pork with 1/4 teaspoon each of salt and pepper. Brush the grill grates with olive oil. Grill the pork, turning and basting with the sauce, until a thermometer inserted into the thickest part of the pork registers 145°F (63°C), 20 to 25 minutes. Transfer the pork to a cutting board and let it rest for 10 minutes.
- Place the corn on the grill and cook, turning, until lightly charred, about 10 minutes. Cool slightly, then cut the kernels from the cobs and transfer to a salad bowl. Add the shredded vegetables, vinegar, cilantro, the remaining 2 tablespoons lime juice, and 1 tablespoon olive oil. Season the salad with 1/2 teaspoon salt and pepper to taste.
- Slice the pork and arrange on plates. Serve with the salad and the remaining sauce.
Categories:
recipe / Backyard Recipes / Summer dishes / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Grill, barbecue / Easy Grill Recipes / Grilled meat / Grilled vegetables and fruits / Cabbage dishes / Cabbage salads / White cabbage dishes / Food Network - recipes / American cuisine
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