- 30 mins
- 75 mins
Ingredients
- 3/4 c fresh cilantro
- 2 limes
- 2 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tbsp grated fresh ginger
- 4 scallions, sliced
- 1 1 1/4 lb pork tenderloin
- 2 plums or nectarines, each cut into 6 wedges
- 3 tbsp canola oil
- 1 14 oz. pkg coleslaw mix
- 4 radishes, very thinly sliced
- 1 head of butter lettuce, leaves separated
Preparation
Step 1
Make the dressing:
Finely chop 1/4 c cilantro and place in a medium bowl. Grate 1 tbsp lime zest into the bowl, then squeeze in 6 tbsp of juice. Whisk in soy sauce, honey and ginger; stir in scallions.
Transfer 3 tbsp dressing to a large resealable bag, add the pork and let marinate in the refrigerator for at least 30 mins and up to 2 hours. Refrigerate the remaining dressing until ready to use.
Heat grill to medium high. Remove the pork from the marinade; discard the marinade. Grill, covered, turning occasionally, until the internal temperature reaches 145 degrees F, 18-20 mins. Transfer to a cutting board and let rest at least 5 mins before slicing.
While the pork is resting, brush the plums with 1 tbsp oil and grill until slightly charred, 1-2 mins per side.
Whisk the remaining 2 tbsp oil into the reserved dressing. In a large bowl, combine the coleslaw mix, radishes and remaining cilantro. Drizzle with the dressing and gently toss to coat. Fold in the plums. Serve the slaw mixture and pork on lettuce leaves.