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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 539.4
  • Total Fat: 28.4 g
  • Cholesterol: 89.5 mg
  • Sodium: 2,474.4 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 43.3 g

View full nutritional breakdown of Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce calories by ingredient
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Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

Submitted by: JIFFERS29


Number of Servings: 4

Ingredients

    1/2 cup soy sauce
    1/2 cup rice wine vinegar
    2 Tbsp toasted Sesame Oil
    2 Tbsp Honey
    1 tsp peeled & grated fresh ginger
    2 cloves garlic, minced
    1/2 tsp lemon pepper
    1 lbs fresh asparagus, rinsed & snapped
    1 lbs pork tenderloin
    1/2 cup peanut butter

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.

Number of Servings: 4

Recipe submitted by SparkPeople user JIFFERS29.






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