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Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

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Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Servings 4
Calories 653 kcal
Author Hannah Klinger, April 2015

Ingredients

  • 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

Instructions

  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.
  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.
  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.
  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.

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