Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

By á-1883

In this recipe, half the marinade is used to flavor the meat and vegetables. The other half is
whisked with peanut butter to create a tasty dipping sauce -- a fun job that kids can lend a hand
with. You can also enlist their help preparing the asparagus: show them how to gently hold an end
in each hand and then bend the stalk into an upside-down U until the tough part snaps off.

Ingredients

• Ingredients:
• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 teaspoon peeled and grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon lemon pepper
• 1 pound fresh asparagus, rinsed and snapped
• 1 pound pork tenderloin
• 1/2 cup peanut butter (smooth or crunchy)

Preparation

Step 1

Directions:

1. Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic,
and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.


2. Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the
bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin,
using a second ziplock bag and the remaining marinade from the bowl. Let the meat and
vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or
heat a gas grill to medium-high, and oil the grates.

3. Add the peanut butter to the reserved marinade and whisk the mixture until smooth.

4. Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145° in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150°). Meanwhile, grill the asparagus spears for 2 minutes per side.

5. Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve
the meat and the asparagus with the peanut dipping sauce.

Serves 4.
Nutritional Information:
Per serving:

Calories 431
Protein 35g (71% DV)
Carbohydrates 14g (5% DV)
Total Fat 27g (42% DV)
Saturated Fat 6g (31% DV)
Cholesterol 75mg (25% DV)
Sodium 1141mg (8% DV)
Vitamin C (50% DV)
Vitamin B6 (38% DV)
Vitamin E (21% DV)
Vitamin K (85% DV)
Iron (16% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower
depending on your calorie needs.