Korean Barbecue Pork Tenderloin
Grapefruit and Pineapple Slaw
Wine Recommendation
Stella Rosa Pineapple White Wine
Ingredients
- ¼ cup less sodium soy sauce
- 2 Tbsp dark sesame oil
- 2 Tbsp honey
- 2 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chile paste)
- 1 Tbsp ginger paste
- 2 (1-lb) pork tenderloins
- 2 green onions, chopped
Instructions
- Preheat grill to medium-high heat. Combine first 6 ingredients in a small bowl. Baste pork.
- Grill pork, covered, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F, turning every 2 minutes and basting occasionally. Let stand 5 minutes before slicing. Sprinkle with onions.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- 2 cups refrigerated grapefruit segments
- 2 cups diced pineapple
- ½ cup chopped fresh cilantro
- ¼ cup roasted, salted sunflower seeds
- ½ cup ginger honey dressing
- 2 avocados, chopped
Side Dish Instructions
- Toss together all ingredients except avocados in a large bowl. Top with avocado.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
253
|
265
|
518
|
| Fat (g) | 8 | 16 | 24 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 10 | 30 | 40 |
| Fiber (g) | 0 | 8 | 8 |
| Sodium (mg) | 553 | 277 | 830 |
| T. Sugs (g) | 7 | 17 | 24 |
| A. Sugs (g) | 5 | 0 | 5 |
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