Honey Barbecued Pork with Sweet and Sour Coleslaw
½ head cabbage, cored and shredded
½ red onion, thinly sliced
1 cup chicken broth
¼ cup rice vinegar
1 teaspoon sugar
½ 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
Combine cabbage and red onion in a large, heat-proof bowl.
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.
Add sesame oil and red pepper to cabbage and toss to combine. Set aside.
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.
Preheat grill to medium-high.
Remove pork from marinade and place on grill. Reserve 2 tablespoons of marinade, combine with honey.
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.
Allow pork to rest for 2 to 3 minutes before slicing. Slice pork and serve with coleslaw.
294 calories (38g protein, 17g carbohydrate, 7g fat, 580mg sodium) per serving