Ingredients
2 (1-pound) pork tenderloins, trimmed
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon brown sugar
5 teaspoons lower-sodium soy sauce, divided
2 teaspoons fish sauce
1 teaspoon grated peeled fresh ginger
Cooking spray
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 pounds asparagus, trimmed
2 tablespoons fresh orange juice
4 teaspoons dark sesame oil, divided
2 teaspoons honey
Dash of crushed red pepper
1/2 teaspoon grated orange rind
1 teaspoon toasted sesame seeds
2 cups hot cooked brown rice
1/2 cup chopped green onions
1/4 cup chopped toasted peanuts
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NUTRITION INFORMATION
calories 445
fat 15.2 g
satfat 2.4 g
monofat 6.8 g
polyfat 5 g
protein 26 g
carbohydrate 53 g
fiber 8 g
cholesterol 49 mg
iron 6 mg
sodium 620 mg
calcium 90 mg
How to Make It
Cut each tenderloin crosswise into 12 even slices. Gently pound each slice to 1/2-inch thickness with a meat mallet or small heavy skillet. Combine canola oil, syrup, sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add 8 pork slices to pan; grill 90 seconds on each side. Remove pork from pan. Repeat procedure twice with remaining pork. Reserve 16 pork slices.
Return pan to medium-high heat. Coat asparagus with cooking spray. Add half of asparagus to pan; grill 3 minutes or until crisp-tender, turning occasionally. Place asparagus in a bowl. Repeat procedure with remaining asparagus. Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave-safe bowl. Microwave at HIGH 2 minutes or until slightly thickened. Add juice mixture, 1/4 teaspoon salt, and rind to asparagus; toss. Sprinkle with sesame seeds.
Cooking Light AG
