Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice
Serves 4 (serving size: about 2 ounces pork, about 3/4 cup asparagus, and 1/2 cup rice)
Photo: Jennifer Causey; Styling: Claire Spollen
2 (1-pound) pork tenderloins, trimmed
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon brown sugar
5 teaspoons lower-sodium soy sauce, divided
2 teaspoons fish sauce
1 teaspoon grated peeled fresh ginger
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 pounds asparagus, trimmed
2 tablespoons fresh orange juice
4 teaspoons dark sesame oil, divided
2 teaspoons honey
Dash of crushed red pepper
1/2 teaspoon grated orange rind
1 teaspoon toasted sesame seeds
2 cups hot cooked brown rice
1/2 cup chopped green onions
1/4 cup chopped toasted peanuts
How to Make It
Cut each tenderloin crosswise into 12 even slices. Gently pound each slice to 1/2-inch thickness with a meat mallet or small heavy skillet. Combine canola oil, syrup, sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add 8 pork slices to pan; grill 90 seconds on each side. Remove pork from pan. Repeat procedure twice with remaining pork. Reserve 16 pork slices.
Return pan to medium-high heat. Coat asparagus with cooking spray. Add half of asparagus to pan; grill 3 minutes or until crisp-tender, turning occasionally. Place asparagus in a bowl. Repeat procedure with remaining asparagus. Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave-safe bowl. Microwave at HIGH 2 minutes or until slightly thickened. Add juice mixture, 1/4 teaspoon salt, and rind to asparagus; toss. Sprinkle with sesame seeds.
Combine remaining 2 teaspoons sesame oil, remaining 1/4 teaspoon salt, rice, green onions, and peanuts in a medium bowl. Serve with remaining 8 pork slices and asparagus mixture.
This is so quick and simple! I did not pound the meat...why?it was still moist and tender. The rice was really good and so was the asparagus. I probably wouldn't make for company unless we were in a hurray. Our Sunday dinner!
My husband loved this recipe. I made it as written except I didn't pound the pork slices because I'm lazy :) It still came out tender and delicious. I used my meat thermometer to make sure the slices didn't overcook (137-145 degrees). I'm excited to try the banh mi and soba noodle recipes with the leftovers!
The recipe wasn't too difficult and was enjoyed by all. I caught my 9 year old sneaking into the kitchen to eat extra pork later in the evening. We made the sandwiches and slaw with the leftovers. Good, but not nearly as good as the original.
This recipe was very tasty, and in no way could be considered bland. There were so many different flavors going on, and they all worked with each other. I was skeptical of the 30min marinade on the pork, but it was bursting with flavor!I see why the magazine had this in "Weekend Warrior" -- while the recipe was not particularly demanding in skill, it did take a while and generate quite a few dishes. However, I am happy to see how the pork can be used in two additional recipes. I'm looking forward to trying them all!
Real hit at our house. I cooked all the pork and set half aside for another meal. Cut the rest by half since there are only two of us. Added some cherry tomatoes I needed to use up to the asparagus. It all ended up as a single dish served in large bowls.
This meal was delicious! The only thing I did differently was to prepare the pork and asparagus on our outdoor grill. I usually only prefer my asparagus steamed and blanched. I have now found a new way to eat my favorite veggie! Will most definitely make again. Excited to make the other two recipes using the leftover pork.
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