A great way to stay out
of the kitchen is to make this quick meal out on the grill. Serve
with a salad made with fresh tropical fruits.
Thai Pork
Tenderloin with Grilled Vegetables
3/4 to 1 pound pork tenderloin
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon brown sugar
1 tablespoon minced jalapeno chile*
1 garlic clove, minced
1 tablespoon grated fresh ginger root
1 teaspoon sesame oil
2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices
1 yellow bell pepper, seeded, cut into 6 to 8 pieces
1 red bell pepper, seeded, cut into 6 to 8 pieces
Fresh cilantro sprigs, for garnish
In medium bowl, combine
soy sauce, lime juice, minced cilantro, brown sugar, jalapeno,
garlic, grated ginger and sesame oil. Reserve 4 tablespoons soy
mixture, set aside.
Put remainder of soy mixture
with tenderloin in a self-sealing plastic bag. Refrigerate for
30 minutes or as long as overnight.
Prepare grill with medium-hot
fire.
Remove pork from marinade;
discarding marinade. Grill 8 to 10 minutes per side or until
meat thermometer inserted in thickest part reads 155 degrees
F. (total time about 20 to 25 minutes)
Brush vegetables with
reserved soy mixture and grill 4 to 5 minutes per side or until
tender and starting to brown.
To serve, slice tenderloin
into 3/4-inch slices. Fan slices around outside edge of serving
platter; place grilled vegetables in center. Garnish with fresh
cilantro, if desired.
