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Thai Pork Tenderloin with Grilled Vegetables

Thai Pork Tenderloin with Grilled VegetablesA great way to stay out of the kitchen is to make this quick meal outside on the grill. Serve with fresh pineapple spears.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. Put remainder of soy mixture with tenderloin in a self-sealing plastic bag. Refrigerate for 30 minutes or as long as overnight.
  3. Prepare grill with medium-hot fire.
  4. 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.
  5. Brush vegetables with reserved soy mixture and grill 4 to 5 minutes per side or until tender and starting to brown.
  6. 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.