Honey Barbecued Pork with Sweet and Sour Coleslaw

Ingredients: (Conversion Chart)

• 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

Directions:

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: