Grilled Balsamic Pork Tenderloin & Coleslaw (Paleo, Low-carb)
Juicy grilled pork tenderloin that's perfectly marinated with balsamic vinegar and herbs and served alongside creamy, crispy coleslaw for an easy low-carb meal.
Servings 4
Ingredients
Pork Tenderloin
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 Tbsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- Pinch sea salt and black pepper to taste
- 12-15 oz. Pork tenderloin cleaned (“silver skin” removed)
- Olive oil or avocado spray for coating the grill
Coleslaw
- 2 Tbsp Mayo
- 1 Tbsp olive oil
- Sea salt and pepper to taste
- 1 tsp apple cider vinegar
- 1 tsp honey
Instructions
- Prepare the pork and marinade. Mix all ingredients in a small bowl and pour over the pork tenderloin in a ziploc bag or dish. Let marinade for 30 minutes in the fridge.
- Prepare the coleslaw. Meanwhile, mix mayo, olive oil, seasonings, apple cider vinegar, and honey together in a small bowl. Pour over the coleslaw mix in a large mixing bowl. Toss well to coat coleslaw and season to taste. Store in an airtight container in the refrigerator until ready to serve.
- Cook pork. Heat a cast iron grill over medium and coat with cooking spray. Once hot, add the pork tenderloin to the grill and sear. Discard excess marinade. Set a timer for 15 minutes and cover loosely with a lid. Every few minutes, using tongs, flip the tenderloin on all sides to cook. At the 15-minute mark, check the internal temperature. It’s done when it reads 145f degrees.
- Remove tenderloin and let it rest for 5 minutes on a cutting board. Slice into rounds and serve alongside coleslaw. Optionally drizzle a little more balsamic vinegar over the pork.
Notes
Make it AIP: Omit black pepper and dress coleslaw in olive oil and vinegar without mayo.