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Grilled oriental pork tenderloin
Servings
4
Ingredients
2 whole duBreton pork tenderloins, about 300 g (10 ounces) each
60 ml (4 tbsp.) soy sauce
60 ml (4 tbsp.) vegetable oil
45 ml (3 tbsp.) orange juice
2 garlic cloves, crushed
30 ml (2 tbsp.) brown sugar
15 ml (1 tbsp.) grated fresh gingerroot
5 ml (1 tsp.) crushed red pepper
1,5 l (6 cups) mixed salad greens
2 large navel oranges, peeled and sliced
1/2 red onion, peeled and thinly sliced
65 ml (1/4 cup) coarsely chopped dry roasted peanuts
60 ml (4 tbsp.) soy sauce
60 ml (4 tbsp.) vegetable oil
45 ml (3 tbsp.) orange juice
2 garlic cloves, crushed
30 ml (2 tbsp.) brown sugar
15 ml (1 tbsp.) grated fresh gingerroot
5 ml (1 tsp.) crushed red pepper
1,5 l (6 cups) mixed salad greens
2 large navel oranges, peeled and sliced
1/2 red onion, peeled and thinly sliced
65 ml (1/4 cup) coarsely chopped dry roasted peanuts
- Place tenderloin in large self-sealing bag.
- In small bowl whisk together soy sauce, oil, orange juice, garlic, brown sugar, ginger and red pepper; reserve 65 ml (1/4 cup) of the marinade and pour the rest over the tenderloin.
- Seal bag and place in refrigerator at least 1 hour, up to 4 hours.
- Prepare medium-hot fire in grill.
- Remove pork from marinade, discarding marinade.
- Grill pork over direct heat, turning occasionally, to brown evenly, about 18 to 20 minutes total. Remove from grill and let rest 10 minutes.
- Meanwhile, in large shallow bowl toss together greens, oranges, onion and peanuts.
- Slice pork on diagonal and arrange over salad; drizzle reserved 65 ml (1/4 cup) marinade over salad and serve immediately.
Nutrient analysis per serving: 458 calories, 36 g protein, 25 g carbohydrates, 25 g total fat, 5 g saturated fat, 94 mg cholesterol, 1,192 mg sodium, 49% calories from fat, 21% calories from carbohydrates
