After taking the chance and increasing the recipe multiple times to prepare for a graduation party buffet, all my fears of ruining it were in vane. It was a major hit and worth all the effort. My only suggestion to make Southern Living recipes more at home in my kitchen would be a nutritional breakdown so that I can still incorporate my point counting.
Yield: 4 servings
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Chill: 3 Hours
- 1/2 cup soy sauce
- 1/2 cup Russian dressing
- 2 tablespoons sesame seeds
- 3 tablespoons lemon juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 (1 1/2-pound) package pork tenderloins, cut into 1-inch cubes
- 2 yellow summer squash
- 2 small onions
- 1 green bell pepper
- 1 (15-ounce) can pineapple spears, drained
- Saffron rice (optional)
- Garnish: sliced green onions
- Combine first 6 ingredients; remove 1/2 cup mixture, and chill.
- Place pork in a shallow dish or heavy-duty zip-top plastic bag; pour remaining sesame mixture over pork. Cover or seal, and chill 3 hours.
- Cut squash into 1/2-inch slices, onions into quarters, and bell pepper and pineapple into 1-inch pieces. Arrange vegetables in a grill basket; set pineapple aside.
- Grill vegetables over medium-high heat (350° to 400°) 15 to 20 minutes, turning occasionally and basting with half of reserved sesame mixture. Remove vegetables from grill basket.
- Remove pork from marinade, discarding marinade. Arrange pineapple and pork in grill basket.
- Grill over medium-high heat 4 minutes on each side, basting with remaining sesame mixture.
- Toss together vegetables, pork, and pineapple. Serve mixture over saffron rice, if desired. Garnish, if desired.
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