Pork Tenderloins with Grilled Corn Coleslaw | RICARDO

Ingredients

• 1 tbsp salt
• 1 tbsp brown sugar
• 2 tsp sweet paprika
• 1 tsp ground chipotle chili pepper
• 2 pork tenderloins, about 3/4 lb (340 g) each
• 3 tbsp (45 ml) chipotle or regular barbecue sauce, plus more for serving
• 4 ears corn, husks removed
• 4 cups (340 g) green cabbage, thinly sliced on a mandoline
• 1/2 small red onion, thinly sliced on a mandoline
• 1/4 cup (60 ml) lime juice
• 3 tbsp cilantro, finely chopped
• 2 tbsp (30 ml) vegetable oil
• 1 tbsp (15 ml) maple syrup