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 GOURMET RECIPES

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It's Time to Grill Some Pork (June 22, 2017)

Fire up the Webber, folks, it's BBQ time at last! Best of all, fresh asparagus is in the market, which makes a gorgeous combination with this tasty, crowd-pleasing dish! Make sure you marinate for four hours before cooking, and bingo... after that, dinner is on the table in 30 minutes! Hooray for summer!

And thanks to the Ontario Pork Board for this delidious recipe and photograph!

BBQ Asian Pork Tenderloins with Grilled Asparagus

Yield: Serves 4-6
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

    Tenderloins:
  • 1/4 cup (50 mL) soy sauce
  • 1/4 cup (50 mL) honey
  • 3 Tbsp (45 mL) fresh lime juice
  • 2 Tbsp (25 mL) vegetable oil
  • 1 Tbsp (15 mL) minced garlic
  • 1 Tbsp (15 mL) grated ginger
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) ground black pepper
  • 2 Ontario pork tenderloins (about 12 oz/375 g each)
    Asparagus:
  • 1½ lb (750 g) thin fresh asparagus
  • 2 Tbsp (25 mL) olive oil
  • 1 tsp (5 mL) kosher salt
  • 1 tsp ground black pepper
  • 1 lemon

Cooking Instructions

    Tenderloins:
  1. Combine all ingredients except the pork tenderloin to make a marinade. Divide marinade in half: put one half in a small, non-metal container with the pork, cover and refrigerate for about four hours. Pre-heat barbecue to hot. 
  2. Grill pork over high heat, basting with the other half of the marinade. Turn and baste pork tenderloins frequently. Continue grilling until the pork is nicely browned and internal temperature reaches 155–160°F (68–71°C) with a meat thermometer (about 20 minutes). Do not overcook. 
  3. Remove pork from grill, cover with tented foil, and allow to rest for about 10 minutes. Slice diagonally and serve with grilled asparagus.
    Asparagus:
  1. Snap off woody ends from asparagus spears. Season with olive oil, salt, and pepper. 
  2. Grill over high heat until asparagus begins to char slightly, about seven minutes depending on thickness, turning the asparagus once. 
Squeeze lemon juice over before serving.

Tony's beverage suggestion:
Riesling – German Spätlese or Ontario off-dry Riesling.

 

We wish to thank Ontario Pork for permission to use material and photographs: © 2017 Ontario Pork. All rights reserved.

For more terrific recipes with Ontario Pork, go to www.ontariopork.on.ca

 

Download this article in printable form as an Adobe Acrobat PDF (134 kB)

Find more recipes with the recipe indexes by title and type

Happily enjoyed by Helen Hatton and Ron Morris.

Helen Hatton and Ron Morris at Le Caveau des Gourmets in Gigondas

 

 

 

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