Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Ingredients

Ingredient Checklist

• 2 (1-pound) pork tenderloins, trimmed, sliced and pounded
• 
  
• Marinade for meat minimum 30 minutes:
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 2 tablespoon brown sugar
• 4 teaspoons lower-sodium soy sauce
• 4 teaspoons fish sauce
• 2 teaspoon grated peeled fresh ginger
• 
  
• Simmer until thickened - Sauce:
• 2 tablespoons soy sauce
• 1/4 cup orange juice
• 4 teaspoons dark sesame oil
• 4 teaspoons honey
• Dash of crushed red pepper flakes
• 1 teaspoon grated orange rind (I used dried lemon rind because I didn't have orange)
• • 1 cup chopped green onions (or white onion if green not available)
  • 
    
  • • 1 ½ pounds asparagus, cut into two inch pieces
  • • 4 cups hot cooked brown rice
    • 
      
• Optional Toppings:
• 2 teaspoon toasted sesame seeds
• ¼ cup chopped toasted peanuts
• Green onion

Directions

Step 1

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 while covered with plastic wrap. Combine marinade ingredients in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes or more.

Step 2

Heat a grill medium-high heat. Grill 90 seconds on each side or until thickest piece is done to 145 degrees. Pork will finish while resting in tinfoil tent.

Step 3

Mix sauce ingredients in pan, let simmer with onions until thickened a bit, add asparagus, toss and add rice to make one dish to serve with grilled pork.  Sprinkle with toppings if desired, I didn't feel it was necessary.

Based on recipe but simplified from:  https://www.myrecipes.com/recipe/grilled-pork-tenderloin-orange-sesame-asparagus-rice?printview