Prep 20 mins
Cook 40 mins
Another simple but tasty sounding recipe posted for ZWT 2006 - Asian Region
- 1⁄3 cup reduced sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 teaspoons hot chili oil (*)
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 12 ounces well-trimmed pork tenderloin
- 1 red bell peppers or 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 red onion, cut into 1/2-inch chunks
- 2 cups hot cooked rice
- *If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
- Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
- Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
- To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
- Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
- Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time.
- Serve with rice and reserved dipping sauce.
This was awesome. Wonderful combination of flavors. I pretty much stayed with the recipe except added 2 tsp of brown sugar to the sauce. I used red and green bell peppers which was what I had and cut my pork into 1 inch pieces instead of the strips. I'll be making this again. Thanks SusieQusie.