Grilled Pork Tenderloin with Asparagus

Came across this in a magazine... it's definitely a keeper! We had it twice in one week, that's how much we enjoy it!


1/2 c soy sauce
1/2 rice wine vinegar
2 Tbsp toasted sesame oil
2 Tbsp honey
1 tsp peeled and grated fresh ginger
2 cloves garlic, minced
1/2 tsp lemon pepper
1 pound fresh asparagus, rinsed (snap off woody ends)
1 pound pork tenderloin
1/2 c peanut butter (smooth or crunchy)

Make the marinade by whisking together soy sauce, vinegar, sesame oil, honey, ginger, garlic and lemon pepper in a bowl. Reserve 1/2 c of mixture in a separate container.

Place asparagus in a ziplock bag and pour in 1/4 c of the marinade from the bowl. Work the bag until the marinade is distributed evenly. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinade at room temperature for 30 minutes.

Prepare grill for medium high heat.

Add peanut butter to reserved marinade and whisk until mixture is smooth.

Grill tenderloin for 3 to 4 minutes each side, rotating a quarter turn at a time, until the temperature registers 145 degrees in the center. Remove meat and let rest for about 5 minutes (the internal temperature will rise to 150 degrees).

Meanwhile, grill asparagus spears two minutes per side.

Slice pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve meat and asparagus with dipping sauce. Serves 4.