Thai Pork Tenderloin with Grilled Vegetables

  • 3/4-1 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 zucchinis, trimmed, cut lengthwise into 1/4-inch slices
  • 1 yellow bell pepper, seeded, cut into 6-8 pieces
  • 1 red bell pepper, seeded, cut into 6-8 pieces
  • Fresh cilantro sprigs for garnish

Cooking Directions

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 8-10 minutes per side or until meat thermometer inserted in thickest part reads 155 degrees F. (total time about 20-25 minutes). Brush vegetables with reserved soy mixture and grill 4-5 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.

Serves 4.

*Wear rubber gloves when handling hot chilies.

Serving Suggestions

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.

Nutrition Facts

Calories 381 calories
Protein 32 grams
Fat 20 grams
Sodium 1103 milligrams
Cholesterol 78 milligrams
Saturated Fat 7 grams
Carbohydrates 19 grams
Fiber 2 grams
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