Thai Pork Tenderloin with Grilled VegetablesPork
1 pound pork tenderloin
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons fresh cilantro (minced)
1 tablespoon brown sugar
1 tablespoon jalapeno chilies (minced*)
1 clove garlic (minced)
1 tablespoon fresh ginger root (grated)
1 teaspoon sesame oil
2 medium zucchini (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 (for garnish)
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1In 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.
2Prepare 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 145 degrees F. (total time about 20-25 minutes). Take pork off the grill and allow to rest for 3-5 minutes. Brush vegetables with reserved soy mixture and grill 4-5 minutes per side or until tender and starting to brown.
3To 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.
PER SERVING *
|Calories200Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.