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BBQ Asian Pork Tenderloins with Grilled Asparagus

Ingredients

  • 2 (12 oz each) Canadian Pork Tenderloins, well trimmed
  • 1/4 cup (50 mL) soy sauce
  • 1/4 cup (50 mL) honey
  • 3 tbsp (45 mL) fresh lime juice
  • 2 tbsp (30 mL) canola oil
  • 1 tbsp (15 mL) minced garlic
  • 1 tbsp (15 mL) grated fresh ginger
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) ground black pepper
  • 1 1/2 lbs (750 g) thin fresh asparagus
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ground black pepper
  • 1 lemon

Directions

*Tenderloins:* Combine all ingredients except the pork tenderloins to make a marinade. Divide marinade in half. Put one half in a small, non-metal
container with the pork; cover and refrigerate for about 4 hours. Preheat barbecue on high. Grill pork on lightly oiled grill over high heat, basting with the
other half of the marinade. Turn and baste pork tenderloins frequently. Continue grilling until the pork is nicely browned and internal temperature
reaches 155-160°F (68-71°C), about 20 minutes. Do not overcook. Remove pork from grill. Tent loosely with foil; let rest 5 minutes. Slice diagonally and
serve with grillled asparagus.

*Asparagus:* Snap off woody ends from asparagus spears. Season with olive oil, salt, and pepper. Grill over high heat until asparagus begins to char
slightly, about 7 minutes depending on thickness, turning the asparagus once. Squeeze lemon juice over before serving.

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Related Recipes

BBQ Asian Pork Tenderloins with Grilled Asparagus

Ingredients

  • 2 (12 oz each) Canadian Pork Tenderloins, well trimmed
  • 1/4 cup (50 mL) soy sauce
  • 1/4 cup (50 mL) honey
  • 3 tbsp (45 mL) fresh lime juice
  • 2 tbsp (30 mL) canola oil
  • 1 tbsp (15 mL) minced garlic
  • 1 tbsp (15 mL) grated fresh ginger
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) ground black pepper
  • 1 1/2 lbs (750 g) thin fresh asparagus
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ground black pepper
  • 1 lemon

Directions

*Tenderloins:* Combine all ingredients except the pork tenderloins to make a marinade. Divide marinade in half. Put one half in a small, non-metal
container with the pork; cover and refrigerate for about 4 hours. Preheat barbecue on high. Grill pork on lightly oiled grill over high heat, basting with the
other half of the marinade. Turn and baste pork tenderloins frequently. Continue grilling until the pork is nicely browned and internal temperature
reaches 155-160°F (68-71°C), about 20 minutes. Do not overcook. Remove pork from grill. Tent loosely with foil; let rest 5 minutes. Slice diagonally and
serve with grillled asparagus.

*Asparagus:* Snap off woody ends from asparagus spears. Season with olive oil, salt, and pepper. Grill over high heat until asparagus begins to char
slightly, about 7 minutes depending on thickness, turning the asparagus once. Squeeze lemon juice over before serving.