Ingredients Jump to Instructions ↓

  1. 3/4 to 1 pound pork tenderloin

  2. 1/4 cup soy sauce

  3. 3 tablespoons lime juice

  4. 2 tablespoons minced fresh cilantro

  5. 1 tablespoon brown sugar

  6. 1 tablespoon minced jalapeno chile*

  7. 1 garlic clove, minced

  8. 1 tablespoon grated fresh ginger root

  9. 1 teaspoon sesame oil

  10. 2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices

  11. 1 yellow bell pepper, seeded, cut into 6 to 8 pieces 1 red bell pepper, seeded, cut into 6 to 8 pieces Fresh cilantro sprigs, for garnish

Instructions Jump to Ingredients ↑

  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. Prepare grill with medium-hot fire. Remove pork from marinade; discarding marinade. Grill 8 to 10 minutes per side or until meat thermometer inserted in thickest part reads 155°F (approximately 65°C), total time about 20 to 25 minutes. Brush vegetables with reserved soy mixture and grill 4 to 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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