Related recipes: Asian, Herbs, Low-Fat, Main Dishes, National Pork Board, Pork, Pork Chops, Soy, Summer Squash, Sweet Pepper
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
4 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 garlic clove, minced
1 Tbs grated fresh ginger root
1 tsp sesame oil
2 medium zucchini, trimmed, cut lengthwise 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 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.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
