Grilled Asian Pork Tenderloin
Sesame Broccoli and Sugar Snap Pea Stir-Fry
Ingredients
- 4½ Tbsp dark sesame oil
- 3 Tbsp low-sodium soy sauce
- 1½ Tbsp rice vinegar
- 2 small cloves garlic, minced
- 2 lb pork tenderloins
Instructions
- Combine oil, soy sauce, vinegar, garlic, and pork in a large zip-top plastic bag. Seal bag, and turn to coat. Marinate in refrigerator 30 minutes 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
- 1½ (12-oz) pkg broccoli florets
- 1½ (8-oz) pkg sugar snap peas
- ¾ cup diagonally sliced celery
- 1½ Tbsp minced ginger
- ½ cup dark sesame oil, divided
- 4½ Tbsp low-sodium soy sauce
Side Dish Instructions
- Sauté broccoli, sugar snap peas, celery, and ginger in ¼ cup hot oil in a large nonstick skillet over medium-high heat 2 minutes.
- Whisk together soy sauce, ¼ cup oil, and 2 Tbsp water. Pour over vegetables.
- Cover and cook 5 minutes or until vegetables are almost tender. Uncover and cook 2 minutes or until liquid evaporates.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| 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 |
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