Szechwan Grilled Pork Tenderloin

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President's Choice

Ingredients

1 lb (500 g) baby bok choy, halved

1 sweet red pepper, halved, cored and seeded

1 pork tenderloin (about 1 lb/500 g), cut in ¾-inch (2 cm) thick medallions

2-1/2 tbsp (32 mL) canola oil

½ tsp (2 mL) salt

½ tsp (2 mL) freshly ground black pepper

Half pineapple, cleaned, cored and sliced in ½-inch (1 cm) thick rounds

2 tbsp (25 mL) fresh lime juice

1 tbsp (15 mL) minced ginger root

3 tbsp (45 mL) unsalted roasted peanuts, chopped

1/3 cup (75 mL) PC Blue Menu Light Memories of Szechwan Spicy Peanut Satay Sauce

Szechwan Grilled Pork Tenderloin

Pork and pineapple are a match made in heaven. You can buy peeled cored pineapple in the produce department. Cut the baby bok choy in half lengthwise to make it easier to grill; swishing it around in a bowl of cold water gets out any grit between the layers.



Serves: 4
Difficulty Level: Intermediate
Prep time: 20 minutes
Cook time: 15 minutes

Nutritional Information

Per serving: 380 calories

fat 18 g

sodium 560 mg

carbohydrate 26 g

fibre 5 g

protein 28 g

Excellent Source of Vitamin A

Excellent Source of Vitamin C

Source of Iron

Instructions

Preheat barbecue to medium-high heat; spray grill lightly with cooking spray. Soak bok choy in cold water to clean; drain.


On baking sheet, brush bok choy, sweet pepper and pork medallions on both sides with oil. Sprinkle pork with ¼ tsp (1 mL) each of the salt and pepper.


Place bok choy, sweet pepper, pork and pineapple on grill. Cook bok choy for 2 to 3 minutes per side or until slightly wilted; transfer to bowl and cover with plastic wrap to steam for 10 minutes. Cook sweet pepper, pork and pineapple for 4 to 6 minutes per side or until sweet pepper is softened, pineapple is golden brown and pork is cooked through.


Chop bok choy into small pieces and return to bowl. Cut sweet pepper and pineapple into small pieces; add to bok choy. Sprinkle with remaining salt and pepper, lime juice and ginger, stirring to combine. Transfer to large serving platter; sprinkle with peanuts.


Brush pork with peanut sauce; return to grill and cook for 2 minutes, turning once. Arrange pork on top of bok choy mixture.

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