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Honey Barbecued Pork with Sweet and Sour Coleslaw

Category: Beef, Pork & Other Meats
Servings: 6
Prep + Cooking Time: 40 Minutes

Ingredients: (Conversion Chart)

  • head cabbage, cored and shredded
  • red onion, thinly sliced
  • 1 cup chicken broth
  • cup rice vinegar
  • 1 teaspoon sugar
  • teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon sesame oil
  • 1 red bell pepper, cut into thin strips
  • 3 12-ounces pork tenderloins
  • 2 tablespoons sherry
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons honey


  1. Combine cabbage and red onion in a large, heat-proof bowl.
  2. Bring chicken broth, rice vinegar, sugar, salt and dry mustard to a boil and pour it over cabbage mixture. Let cool and refrigerate for at least 2 hours or overnight.
  3. Add sesame oil and red pepper to cabbage and toss to combine. Set aside.
  4. Place pork in a bowl. Whisk sherry, soy sauce, hoisin sauce, garlic and ginger together in another bowl and pour mixture over pork. Cover and refrigerate for at least 1 hour or overnight.
  5. Preheat grill to medium-high.
  6. Remove pork from marinade and place on grill. Reserve 2 tablespoons of marinade, combine with honey.
  7. Grill pork for 5 minutes each side. Brush pork with honey mixture and continue cooking until pork is cooked through, about 6 to 8 minutes more. Discard any remaining honey mixture.
  8. Allow pork to rest for 2 to 3 minutes before slicing. Slice pork and serve with coleslaw.

Nutrition Info:

294 calories (38g protein, 17g carbohydrate, 7g fat, 580mg sodium) per serving

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