Grilled Asian Pork Tenderloin
Sesame Broccoli and Sugar Snap Pea Stir-Fry
Ingredients
- 2 Tbsp low-sodium soy sauce
- 3 Tbsp dark sesame oil
- 1 Tbsp rice vinegar
- 1 clove garlic, minced
- 1½ lb pork tenderloins
Instructions
- Combine soy sauce, oil, vinegar, garlic, and pork in a large zip-top plastic bag. Seal and turn to coat. Chill until ready to cook or up to 8 hours.
- Preheat grill or grill pan to medium-high heat. Remove pork from bag; discard marinade.
- Grill pork, covered, 20 to 25 minutes or until a meat thermometer inserted reads 145°F. Let stand 5 minutes before slicing.
Side Dish Ingredients
- 1 Tbsp minced ginger
- 1 (12-oz) pkg broccoli florets
- 1 (8-oz) pkg sugar snap peas
- ½ cup diagonally sliced celery
- 5 Tbsp dark sesame oil, divided
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp water
Side Dish Instructions
- Sauté ginger, broccoli, sugar snap peas, and celery in 3 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 minutes.
- Whisk together soy sauce, 2 Tbsp oil, and water. Pour over vegetables. Cover and cook 5 minutes or until vegetables are almost tender. Uncover and cook 2 minutes longer or until liquid evaporates.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
273
|
225
|
498
|
| Fat (g) | 14 | 19 | 33 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 0 | 10 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 373 | 473 | 846 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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