Thai Pork Tenderloin with Grilled Vegetables
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 4 servings
Ingredients
4 boneless pork loin chops, or 3/4-1 pound pork tenderloin
1/4 cup soy sauce
3 Tbs lime juice
2 Tbs minced fresh cilantro
1 Tbs brown sugar
1 Tbs minced jalapeno chili
1 garlic clove, minced
1 Tbs grated fresh ginger root
1 tsp sesame oil
2 medium zucchini, trimmed, cut lengthwise into 1/4-inch
slices
1 red bell pepper, seeded, cut into 6-8 pieces
1 yellow bell pepper, seeded, cut into 6-8 pieces
Fresh cilantro springs, for garnish (optional)
Directions
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; grill
8-10 minutes per side or until meat thermometer inserted in thickest part reads 155º F.
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.
Nutrition facts
Serving Size 1 serving
Calories 104
Calories from Fat 18 (17%)
% Daily Value*
3%Total Fat 2g
2%Saturated
Fat 0.4g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0.6g
3%Cholesterol 10mg
24%Sodium 584mg
21%Potassium 745mg
6%Total
Carbohydrate 17g
12%Dietary
Fiber 3.1g
Sugars 8g
Sugar Alcohols 0g
15%Protein 8g