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1/2 cup low-fat plain Greek yogurt
1/4 cup barbecue sauce
3 tablespoons fresh lime juice (from about 3 limes)
2 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds beef tenderloin
kosher salt and freshly ground pepper
2 ears corn, shucked
1 14-ounce bag shredded coleslaw mix
1 tablespoon white vinegar
2 tablespoons chopped fresh cilantro
1. preheat the grill to medium high. make the sauce: whisk the yogurt, barbecue sauce and 1 tablespoon each lime juice and olive oil in a bowl. reserve 1/4 cup of the sauce for the beef; set the rest aside.
2. season the pork with 1/4 teaspoon each salt and pepper. brush the grill grates with olive oil. grill the pork, turning and brushing with the reserved 1/4 cup sauce, until marked on all sides and a thermometer inserted into the thickest part registers 145 degrees, 20 to 25 minutes. transfer the beef to a cutting board and let rest for 10 minutes.
3. when the beef is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes. let cool slightly, then cut the kernels off the cob. toss with the coleslaw mix, vinegar, cilantro, the remaining 2 tablespoons lime juice and 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl.
4. slice the beef and divide among plates. serve with the slaw and the remaining sauce.
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1st Keep
 irisluv
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