Pork Tenderloin, Thai Style with Grilled Vegetables
Pork Tenderloin, Thai Style with Grilled Vegetables
Serves: 4
Calorie: 104, Proteins: 8 g, Total Fat: 2 g, Fiber: 3.10 g, Sugar 8 g.


4 pound 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 clove clove, minced 1 Tbs grated fresh ginger root 1 tsp sesame oil 2 slices zucchini, trimmed, cut lengthwise into 1/4-inch slices 1 each red bell pepper, seeded, cut into 6-8 pieces 1 each yellow bell pepper, seeded, cut into 6-8 pieces 1 cup fresh cilantro sprigs, for garnish (optional)


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.

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