1/2 cup low-fat plain Greek yogurt
1/2 cup barbecue sauce
3 tbsp fresh lime juice (from about 3 limes)
2 tbsp olive oil, plus more for brushing
1 1/2 pounds pork tenderloin, trimmed of excess fat (about 2 small tenderloins)
Kosher salt and freshly ground pepper
2 ears corn,shucked
1 14-ounce bag shreeded coleslaw mix
1 tbsp white vinegar
2 tbsp chopped fresh cilantro
1.Preheat a grill to medium high. Make the sauce: Whisk the yogurt, barbecue sauce and 1 tbsp each lime juice and olive oil in a bowl. Reserve 1/4 cup of the sauce for the pork; set the rest aside.
2. Season the pork with 1/4 tsp each salt and pepper. Brush the grill gates with olive oil. Grill the pork, turnoing and brushing with the reserved 1/4 cup sauce, until marked on all sides and a thermometer inserted into the thickest part registers 145*, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes.
3. When the pork 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 tbsp lime juice and 1 tbsp olive oil, 1/2 tsp salt, and pepper to taste in a bowl.
4. Slice the pork and divide among plates. Serve with the slaw and the remaining sauce.