Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Reduced-sodium soy sauce

  2. 2 tablespoons 30ml Fresh lime juice

  3. 2 tablespoons 30ml Water

  4. 2 teaspoons 10ml Hot chili oil - seeNote

  5. 2 Garlic cloves - minced

  6. 1 teaspoon 5ml Minced fresh ginger

  7. 12 oz 340g Well-trimmed pork tenderloin

  8. 1 Red or yellow bell pepper - cut 1 Red or sweet onion - cut 1/2" chunks

  9. 2 cups 320g / 11oz Hot cooked rice

Instructions Jump to Ingredients ↑

  1. * Note: If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at High 1 minute. Let stand 5 minutes to infuse flavor.

  2. Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl; reserve 1/3 cup mixture for dipping sauce. Set aside.

  3. Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.

  4. To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.

  5. Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.

  6. Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.

  7. This recipe yields 4 servings.

  8. Exchanges Per Serving: 1 1/2 Starch, 1 Vegetable.

  9. Nutrition Facts: Calories 248; Calories from Fat 16%; Total Fat 4g; Saturated Fat 1g; Protein 22g; Carbohydrates 30g; Cholesterol 49mg; Sodium 271mg; Dietary Fiber 2g.


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