Grilled Chili Lime Pork Tenderloin
by Caren McSherry
‘The other white meat’ as it has become known, pork delivers a great source of protein while allowing you to enhance any flavour trend that suits your taste. This grilled pork tenderloin can be served with soba noodles, cellophane noodles or on top of a mixed veggie stir fry.
Ingredients:
- 2 small fresh pork tenderloins, about 2 ½–3lbs total
- 2 garlic cloves, minced
- 6 tbsp Cote d’Azur 2.0 chili condiment
- 4 tbsp toasted sesame oil
- 4 tbsp rice vinegar
- 4 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp grated lime zest
- 1 cup roasted grapeseed oil
- 1 tbsp liquid honey
- ½ bunch fresh cilantro
- 1/3 cup toasted sesame seeds
- 500g package soba noodles (cooked al dente)
Garnish:
- steamed broccoli florets to garnish the plate
Method:
1. Trim the pork of any visible fat and place in a large plastic bag.
2. Combine the garlic, chili sesame oil, vinegar, soy sauce lime juice, lime zest and honey. Whisk until well mixed, then slowly pour in the oil, whisking until combined. Pour half of the dressing into a plastic bag and let the pork marinate for 30 minutes or so. Reserve the other half of the dressing.
3. Heat up your grill pan, fry pan, or BBQ to high, sear the pork on all sides, continue to cook until desired doneness and internal temperature reads at least 145F, about 10-15 minutes.
4.Let the pork rest for 10 minutes before slicing. Toss the cooked noodles in the reserved dressing. Slice the pork on the diagonal, lay on top of the noodles, and garnish with the sesame seeds and chopped cilantro. Serve with additional lime wedges and steamed broccoli.
Serves 6-8
Copyright (c) Caren McSherry 2012
2. Combine the garlic, chili sesame oil, vinegar, soy sauce lime juice, lime zest and honey. Whisk until well mixed, then slowly pour in the oil, whisking until combined. Pour half of the dressing into a plastic bag and let the pork marinate for 30 minutes or so. Reserve the other half of the dressing.
3. Heat up your grill pan, fry pan, or BBQ to high, sear the pork on all sides, continue to cook until desired doneness and internal temperature reads at least 145F, about 10-15 minutes.
4.Let the pork rest for 10 minutes before slicing. Toss the cooked noodles in the reserved dressing. Slice the pork on the diagonal, lay on top of the noodles, and garnish with the sesame seeds and chopped cilantro. Serve with additional lime wedges and steamed broccoli.
Serves 6-8
Copyright (c) Caren McSherry 2012
