Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Name: Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice
Total time: 55 min
Yield: Serves 4 (serving size: about 2 ounces pork, about 3/4 cup asparagus, and 1/2 cup rice)
Ingredients: 2 (1-pound) pork tenderloins, trimmed; 2 tablespoons canola oil; 2 tablespoons maple syrup; 1 tablespoon brown sugar; 5 teaspoons lower-sodium soy sauce, divided; 2 teaspoons fish sauce; 1 teaspoon grated peeled fresh ginger; Cooking spray; ¾ teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 1 ½ pounds asparagus, trimmed; 2 tablespoons fresh orange juice; 4 teaspoons dark sesame oil, divided; 2 teaspoons honey; Dash of crushed red pepper; ½ teaspoon grated orange rind; 1 teaspoon toasted sesame seeds; 2 cups hot cooked brown rice; ½ cup chopped green onions; ¼ cup chopped toasted peanuts

9 Ratings
9 Reviews

By Hannah Klinger

Recipe by Cooking Light April 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:

30 mins

total:

55 mins

Yield:

Serves 4 (serving size: about 2 ounces pork, about 3/4 cup asparagus, and 1/2 cup rice)

Nutrition Info

Directions

Step 1
Cut each tenderloin crosswise into 12 even slices. Gently pound each slice to 1/2-inch thickness with a meat mallet or small heavy skillet. Combine canola oil, syrup, sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes.

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Step 2
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add 8 pork slices to pan; grill 90 seconds on each side. Remove pork from pan. Repeat procedure twice with remaining pork. Reserve 16 pork slices.
Step 3
Return pan to medium-high heat. Coat asparagus with cooking spray. Add half of asparagus to pan; grill 3 minutes or until crisp-tender, turning occasionally. Place asparagus in a bowl. Repeat procedure with remaining asparagus. Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave-safe bowl. Microwave at HIGH 2 minutes or until slightly thickened. Add juice mixture, 1/4 teaspoon salt, and rind to asparagus; toss. Sprinkle with sesame seeds.
Step 4
Combine remaining 2 teaspoons sesame oil, remaining 1/4 teaspoon salt, rice, green onions, and peanuts in a medium bowl. Serve with remaining 8 pork slices and asparagus mixture.

Nutrition Facts

Per Serving:

445 calories; fat 15.2g; saturated fat 2.4g; mono fat 6.8g; poly fat 5g; protein 26g; carbohydrates 53g; fiber 8g; cholesterol 49mg; iron 6mg; sodium 620mg; calcium 90mg.

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daneanp

11/06/2017

Fantastic but the listed portions/servings is all wrong. If I have 2, 16 oz tenderloins how does that translate to 4, 2 oz servings of cooked pork? I just made 1 tenderloin for my 4 servings and it was fine. I halved the marinade accordingly but made everything else the same. I did grill it outdoors on our Traeger and then poured the sauce over the top just prior to serving. Delicious. Will make again.

karenfar

04/09/2017

This is so quick and simple! I did not pound the meat...why?it was still moist and tender. The rice was really good and so was the asparagus. I probably wouldn't make for company unless we were in a hurray. Our Sunday dinner!

seaside725

09/02/2016

This recipe is very flavorful and it was easy to make.

sprky182

04/21/2015

My husband loved this recipe. I made it as written except I didn't pound the pork slices because I'm lazy :) It still came out tender and delicious. I used my meat thermometer to make sure the slices didn't overcook (137-145 degrees). I'm excited to try the banh mi and soba noodle recipes with the leftovers!

THCruz

04/04/2015

The recipe wasn't too difficult and was enjoyed by all. I caught my 9 year old sneaking into the kitchen to eat extra pork later in the evening. We made the sandwiches and slaw with the leftovers. Good, but not nearly as good as the original.

cisbrane

03/29/2015

This recipe was very tasty, and in no way could be considered bland. There were so many different flavors going on, and they all worked with each other. I was skeptical of the 30min marinade on the pork, but it was bursting with flavor!

I see why the magazine had this in "Weekend Warrior" -- while the recipe was not particularly demanding in skill, it did take a while and generate quite a few dishes. However, I am happy to see how the pork can be used in two additional recipes. I'm looking forward to trying them all!

carolfitz

03/26/2015

Made to recipe, cooking only 1lb of pork rather than making extra for other meals. Great combo of colors, flavors, textures. This would be a good choice for guests.

Ladygardner

03/25/2015

Real hit at our house. I cooked all the pork and set half aside for another meal. Cut the rest by half since there are only two of us. Added some cherry tomatoes I needed to use up to the asparagus. It all ended up as a single dish served in large bowls.

Carrieline

03/19/2015

This meal was delicious! The only thing I did differently was to prepare the pork and asparagus on our outdoor grill. I usually only prefer my asparagus steamed and blanched. I have now found a new way to eat my favorite veggie! Will most definitely make again. Excited to make the other two recipes using the leftover pork.

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