Thai Pork Tenderloin with Grilled Vegetables

Make it a Meal

Add these dishes to make a full meal:

Asian Noodle and Seafood Soup

Grilled Radicchio

Ginger Spice Cookies

Wine Pairings

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 soya sauce

3 Tbs lime juice

2 Tbs chopped fresh cilantro

1 Tbs brown sugar

1 Tbs chopped jalapeno chilli

1 garlic clove, chopped

1 Tbs grated fresh ginger root

1 tsp sesame oil

2 medium courgettes, trimmed, cut lengthways 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 soya sauce, lime juice, chopped cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil. Reserve 4 tablespoons soya mixture, set aside. Put remainder of soya 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 soya 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 centre. 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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.