Thai Pork Tenderloin with Grilled Vegetables

Thai Pork Tenderloin with Grilled Vegetables
Serves 4

4 boneless pork loin chops, 3/4-1 pound pork tenderloin
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon brown sugar
1 tablespoon minced jalapeno chili
1 garlic clove, minced
1 tablespoon grated fresh ginger root
1 teaspoon sesame oil
2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices
1 red bell pepper, seeded, cut into 6-8 pieces
1 yellow bell pepper, seeded, cut into 6-8 pieces
Fresh cilantro springs, for garnish (optional)

In medium bowl, combine soy sauce, lime juice, minced cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil. Reserve 4 tablespoons soy mixture, set aside. Put remainder of soy mixture with tenderloin in a self-sealing plastic bag. Refrigerate for 30 minutes or as long as overnight.

Prepare grill with medium-hot fire. Remove pork from marinade; grill 8-10 minutes per side or until meat thermometer inserted in thickest part reads 155º F. Brush vegetables with reserved soy mixture and grill 4-5 minutes per side or until tender and starting to brown. To serve, slice tenderloin into 3/4-inch slices. Fan slices around outside edge of serving platter; place grilled vegetables in center. Garnish with fresh cilantro, if desired.

Approximate Nutrient Information per Serving:
Calories: 190
Protein: 26 g
Fat: 4.5 g
Saturated Fat: 1.5 g
Cholesterol: 75 mg
Sodium: 580 mg
Carbohydrate: 10 g