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Far East
Grilled Pork Tenderloin with Herbed Salad |
INGREDIENTS: |
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1 whole pork tenderloin, butterflied *
6 tablespoons lime juice, divided
4 tablespoons soy sauce
1 tablespoon honey
1 tablespoon ketchup
3 tablespoons vegetable oil
2 teaspoons sugar
2 tablespoons chopped mint
2 tablespoons chopped cilantro
1/2 teaspoon crushed red pepper flakes
1 cucumber, seeded, thinly sliced
8 small radishes, cleaned and thinly sliced
1 bag mixed spring greens
Serves: 4 |
DIRECTIONS: |
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1. |
In large self-sealing bag combine 3 tablespoons lime juice, soy
sauce and honey; add tenderloin, seal bag and toss gently to
thoroughly combine. Let marinate one hour in the refrigerator. |
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2. |
Meanwhile, in medium bowl whisk together the remaining lime juice,
ketchup, oil, sugar, mint, cilantro and red pepper. Toss cucumbers
and radishes with dressing, set aside. |
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3. |
Evenly divide greens among four dinner plates. |
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4. |
Prepare medium-hot fire in grill. |
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5. |
Remove tenderloin from marinade, discarding marinade. Grill pork
directly over fire for a total of 8 - 10 minutes, turning to brown
evenly. |
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6. |
Remove pork from grill, slice thinly; layer atop greens and top with
herbed salad dressing.
* Cut through pork tenderloin horizontally almost, but not quite, in
half. Lay flat. |
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Source: Heritage Acres |
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