Slices tenderloin spread out with grilled vegetable on a white plate.

Thai Pork Tenderloin with Grilled Vegetables

Name: Thai Pork Tenderloin with Grilled Vegetables
Prep time: 12 h
Cook time: 20 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 1 lb pork tenderloin; 6 cloves roasted garlic, mashed; 2 t chopped fresh rosemary, divided; 1 t lemon-pepper seasoning, divided; 1/2 t salt; 1/2 t ground cinnamon; Olive oil cooking spray; 2 large portabella mushrooms, sliced (about 1/3 pound); 3 T water, divided; 2 c canned cannellini beans, drained; 3 T tomato paste; 12 oz ready-to-use polenta roll, sliced 1/3-inch thick; 2 t extra-virgin olive oil; 1/4 c chopped Italian parsley leaves, garnish

Recipe courtesy of The National Pork Board.

Makes: 4 servings
Prep Time: 30 minutes - Overnight
Cook Time: 30 - 40 minutes

Ingredients:

3/4 -1 pound pork tenderloin
1/4 c soy sauce
3 T lime juice
2 T minced fresh cilantro
1 T brown sugar
1 T minced jalapeno chile*
1 garlic clove, minced
1 T grated fresh ginger root
1 t sesame oil
2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices
1 yellow bell pepper, seeded, cut into 6-8 pieces
1 red bell pepper, seeded, cut into 6-8 pieces
Fresh cilantro springs, for garnish

*Wear rubber gloves when handling hot chilies.

Directions:

In medium bowl, combine soy sauce, lime juice, minced cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil.
Reserve 4 tablespoons soy mixture and set aside.
Put remainder of soy mixture with tenderloin in a self-sealing plastic bag.
Refrigerate for 30 minutes or as long as overnight.
Preheat grill to medium heat.
Remove pork from marinade; discard marinade.
Grill 8-10 minutes per side or until meat thermometer inserted in thickest part reads 155ºF. (total time about 20-25 minutes).
Brush vegetables with reserved soy mixture and grill 4-5 minutes per side or until tender and starting to brown.
To serve, slice tenderloin into 3/4-inch slices.
Fan slices around outside edge of serving platter; place grilled vegetables in center.