Asian Barbecue Pork Medallions
Sugar Snap Pea Slaw
Ingredients
- ⅓ cup ketchup
- 2 Tbsp honey
- 1½ Tbsp soy sauce
- 1 clove garlic, minced
- ¾ lb pork tenderloin, cut into ¾-inch-thick slices
Instructions
- Preheat grill or grill pan to medium-high heat.
- Combine ketchup, honey, soy sauce, and garlic. Season pork lightly with salt and pepper. Brush pork with sauce mixture.
- Grill 3 to 4 minutes per side or until pork is done.
Side Dish Ingredients
- ½ (8-oz) pkg sugar snap peas, trimmed
- ½ (10-oz) pkg angel hair coleslaw
- 2 green onions, thinly sliced
- ½ red bell pepper, thinly sliced
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Cut sugar snap peas in half, and place in a large bowl. Add coleslaw, onions, bell pepper, and vinaigrette; toss and season with salt and pepper to taste.
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