Thai Pork Tenderloin/Vegetables
Source of Recipe
1 Tyson® Fresh Tenderloin
or 4 Tyson® Fresh Pork Chops, 3/4 to 1 lb.
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon brown sugar
1 tablespoon minced jalapeño chili
1 clove garlic, minced
1 tablespoon grated fresh ginger root
1 teaspoon sesame oil
2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices
1 red bell pepper, seeded, cut into 6 to 8 pieces
1 yellow bell pepper, seeded, cut into 6 to 8 pieces
1. Wash hands. Combine soy sauce, lime juice, cilantro, brown sugar, jalapeño, garlic, ginger and sesame oil in medium bowl. Reserve 4 tablespoons soy mixture for basting vegetables; set aside. Put remainder of soy mixture and tenderloin in a resealable plastic bag. Refrigerate 30 minutes or as long as overnight.
2. Preheat grill to medium-hot. Remove pork from marinade; discard leftover marinade.
3. Grill pork 8 to 10 minutes per side or until done (internal temp 155°F).
4. Brush vegetables with reserved soy mixture and grill 4 to 5 minutes per side or until tender and starting to brown.
Serving Suggestion: Slice tenderloin into 3/4-inch slices. Fan slices around outside edge of serving platter; place grilled vegetables in center. Garnish with fresh cilantro. Refrigerate leftovers.