Grilled Asian Pork Tenderloin
Sesame Broccoli and Sugar Snap Pea Stir-Fry
Ingredients
- 4½ Tbsp dark sesame oil
- 3 Tbsp coconut aminos
- 1½ Tbsp apple cider vinegar
- 2 small cloves garlic, minced
- 2 lb pork tenderloins
Instructions
- Combine oil, coconut aminos, 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.
- Heat grill pan over medium-high heat. Remove pork from bag; discard marinade.
- Grill pork, 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 coconut aminos
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 coconut aminos, 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 |
167
|
242
|
409
|
| Fat (g) | 4 | 19 | 23 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 0 | 17 | 17 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 96 | 420 | 516 |
| T. Sugs (g) | 0 | 9 | 9 |
| A. Sugs (g) | 0 | 1 | 1 |
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