Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce Recipe

In this recipe, half the marinade is used to flavor the meat and vegetables. The other half is whisked with peanut butter to create a tasty dipping sauce - a fun job that kids can lend a hand with. You can also enlist their help preparing the asparagus: show them how to gently hold an end in each hand and then bend the stalk into an upside-down U until the tough part snaps off.

Ingredients

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 teaspoon peeled and grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon lemon pepper
• 1 pound fresh asparagus, rinsed and snapped
• 1 pound pork tenderloin
• 1/2 cup peanut butter (smooth or crunchy)

Instructions

1. Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
2. Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
3. Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
4. Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.
5. Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.

Nutritional Information:

Per serving:

Calories 431

Protein 35g (71% DV)

Carbohydrates 14g (5% DV)

Total Fat 27g (42% DV)

Saturated Fat 6g (31% DV)

Cholesterol 75mg (25% DV)

Sodium 1141mg (8% DV)

Vitamin C (50% DV)

Vitamin B6 (38% DV)

Vitamin E (21% DV)

Vitamin K (85% DV)

Iron (16% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.