• 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 chile (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)


  1. 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.
  2. 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 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.
  3. 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.
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