Thai Pork Tenderloin with Grilled Vegetables

By March 28, 2018 June 6th, 2018 Pork, Pork Entrees, Recipes
Thai Pork Tenderloin with Grilled Vegetables

Makes: 4 servings
Prep Time: 30 minutes – overnight
Cook Time: 30 minutes


3/4 -1 pound pork tenderloin
1/4 c soy sauce
3 T lime juice
2 T minced fresh cilantro
1 T brown sugar
1 T minced jalapeno chile*
1 garlic clove, minced
1 T grated fresh ginger root
1 t 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.


  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 and 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; discard 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.

Recipe courtesy of National Pork Board.

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