Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice
- 2 pounds 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
- 3/4 teaspoon kosher salt — divided
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds asparagus — trimmed
- 2 tablespoons fresh orange juice
- 4 teaspoons dark sesame oil — divided
- 2 teaspoons honey
- dash crushed red pepper
- 1/2 teaspoon grated orange rind
- 1 teaspoon toasted sesame seeds
- 2 cups hot cooked brown rice
- 1/2 cup chopped green onions
- 1/4 cup chopped toasted peanuts
- 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.
- 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.
- 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.
- 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.
