Makes: 4 servings
Prep Time: 30 minutes - Overnight
Cook Time: 30 minutes

Thai Pork Tenderloin with Grilled Vegetables

Ingredients:

3/4 -1pound pork tenderloin
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon brown sugar
1 tablespoon minced jalapeno chile*
1 garlic clove, minced
1 tablespoon grated fresh ginger root
1 teaspoon sesame oil
2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices
1 yellow bell pepper, seeded, cut into 6-8 pieces
1 red bell pepper, seeded, cut into 6-8 pieces
Fresh cilantro springs, for garnish

*Wear rubber gloves when handling hot chilies.

Directions:

1. In medium bowl, combine soy sauce, lime juice, minced cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil.
2. Reserve 4 tablespoons soy mixture, set aside.
3. Put remainder of soy mixture with tenderloin in a self-sealing plastic bag.
4. Refrigerate for 30 minutes or as long as overnight.
5. Preheat grill to medium heat.
6. Remove pork from marinade; discarding marinade.
7. Grill 8-10 minutes per side or until meat thermometer inserted in thickest part reads 155ºF. (total time about 20-25 minutes)
8. Brush vegetables with reserved soy mixture and grill 4-5 minutes per side or until tender and starting to brown.
9. To serve, slice tenderloin into 3/4-inch slices.
10. Fan slices around outside edge of serving platter; place grilled vegetables in center.