Grilled pork with corn and coleslaw

Ingredients:

• 1/2 cup low-fat natural yogurt
• 1/4 cup barbecue sauce
• 3 tablespoons freshly squeezed lime juice (from about 3 limes)
• 2 tbsp olive oil, plus more for greasing the grill
• 700 g pork tenderloin, trimmed of excess fat (about 2 small pieces)
• Coarse salt and freshly ground pepper
• 2 ears of corn, husked
• 400 g of prepared salad mix of chopped vegetables (cabbage, carrots, onions)
• 1 tbsp. 5% table vinegar
• 2 tbsp chopped fresh cilantro

Preparation:

1. Preheat grill to medium-high heat.
2. Prepare the sauce: In a bowl, combine yogurt, barbecue sauce, 1 tablespoon each of lime juice and olive oil. Set aside 1/4 cup of the sauce for the pork, reserving the rest for serving.
3. Rub the pork with 1/4 teaspoon each of salt and pepper. Brush the grill grates with olive oil. Grill the pork, turning and basting with the sauce, until a thermometer inserted into the thickest part of the pork registers 145°F (63°C), 20 to 25 minutes. Transfer the pork to a cutting board and let it rest for 10 minutes.
4. Place the corn on the grill and cook, turning, until lightly charred, about 10 minutes. Cool slightly, then cut the kernels from the cobs and transfer to a salad bowl. Add the shredded vegetables, vinegar, cilantro, the remaining 2 tablespoons lime juice, and 1 tablespoon olive oil. Season the salad with 1/2 teaspoon salt and pepper to taste.
5. Slice the pork and arrange on plates. Serve with the salad and the remaining sauce.