Thai Pork Tenderloin with Grilled Vegetables
A great way to stay out of the kitchen is to make this quick meal outside on the grill. Serve with fresh pineapple spears.
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 jalapeño 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, jalapeño, 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°F (approximately 65°C), 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.
Makes 4 servings.
*Wear rubber gloves when hadling hot chiles.
Nutritional Information Per Serving (1/4 of recipe): Calories 190 calories Protein 26 grams Fat 4 grams Sodium 580 milligrams Cholesterol 75 milligrams Saturated Fat 1 grams Carbohydrates 10 grams.
Recipe and photograph provided courtesy of National Pork Board.