How To Make Sweet Balsamic Pork with Caraway Slaw
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Serves:
Ingredients
- 1.5 lbs pork tenderloin
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 4 cups shredded cabbage
- 1 carrot, shredded
- 2 green onions, thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp caraway seeds
- Salt and pepper, to taste
Instructions
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Preheat the grill or preheat the oven to 400°F (200°C).
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In a small bowl, whisk together the balsamic vinegar, honey, soy sauce, minced garlic, dried thyme, and black pepper.
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Place the pork tenderloin in a resealable plastic bag and pour in the marinade. Seal the bag and marinate for at least 15 minutes or up to overnight in the refrigerator.
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While the pork is marinating, prepare the caraway slaw. In a large bowl, combine the shredded cabbage, shredded carrot, sliced green onions, mayonnaise, dijon mustard, apple cider vinegar, caraway seeds, salt, and pepper. Toss until well coated. Set aside.
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Grill the marinated pork tenderloin over medium-high heat for about 12-15 minutes, turning occasionally, or until the internal temperature reaches 145°F (63°C). Alternatively, you can roast the pork in the oven for 20-25 minutes or until cooked through.
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Remove the pork from the grill or oven and let it rest for 5 minutes. Slice the pork into medallions.
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Serve the sliced pork with a generous portion of the caraway slaw on the side.
Nutrition
- Calories : 330kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 91mg
- Sodium : 452mg
- Total Carbohydrates : 20g
- Dietary Fiber : 3g
- Sugar : 15g
- Protein : 39g
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