Grilled Pork With Charred Corn Slaw

Directions

1. 1
   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 pork; set the rest aside.
2. 2
   Season the pork with 1/4 teaspoon each salt and pepper.
3. 3
   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 F, 20 to 25 minutes.
4. 4
   Transfer the pork to a cutting board and let rest 10 minutes.
5. 5
   When the pork is about halfway done, put the corn on the grill and cook, turning, until slightly charred, about 10 minutes.
6. 6
   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.
7. 7
   Slice the pork and divide among plates.
8. 8
   Serve with the slaw and the remaining sauce.
9. 9
   Photograph by Antonis Achilleos