Grilled Pork with Corn and Cabbage salad - Detailed recipes with photos.

Grilled pork with corn and cabbage salad – detailed recipe for cooking. Nutrition value of one serving: (total 4) Calories 403, total fat one 5 g., saturated fat g., proteins 39 g., Carbohydrates 26 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: Photo of the dish: Antonis Achilleos Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1/2 tbsp. nonfat natural yogurt
1/4 Art. barbecue sauce
3 tbsp. l freshly squeezed lime juice (from about 3 limes)
2 tbsp. l olive oil, as well as for lubrication grill
700 gr. pork tenderloin, cut off excess fat (approximately 2 small pieces)
Coarse salt and freshly ground pepper
2 ears of corn, clear of leaves
400 gr. ready-made salad mix of chopped vegetables (cabbage, carrots, onions)
1 tbsp. l 5-% table vinegar
2 tbsp. l chopped fresh cilantro

Recipes with similar ingredients: yogurt, barbecue sauce, lime juice, pork, corn, salad mix, cilantro

Recipe preparation:

Preheat the grill to a moderate to high temperature.
Prepare the sauce: mix in a bowl yogurt, sauce for barbecue, 1 tbsp. l lime juice and olive oil. Cast 1/4 Art. pork sauce, leave the rest to serve.
Grate pork in 1/4 tsp. salt and pepper. Grease grilles grilling olive oil. Fry pork, turning and coating sauce until a thermometer inserted in the thickest part of the piece, will not show the temperature of 63 ° C., 20 – 25 minutes. Shift meat on a cutting board and leave for 10 minutes.
Place the corn on the grill and fry, rotating, until she’s not a little charred, about 10 minutes Cool a little then cut the grains from the ears, transfer to a salad bowl. Add shredded vegetables, vinegar, cilantro, the remaining 2 tbsp. l lime juice and 1 tbsp. l olive oil. Season the salad 1/2 tsp. salt and pepper taste.
Cut the pork into slices and arrange on plates. Serve meat with salad and remaining sauce.