Grilled Soy Pork Tenderloin

Two things contributed to this recipe being added to our repertoire:

1. Sherri and Adam gave us a "Grilling for Dummies" recipe book for Christmas, and
2. Eric used his saved-up birthday money towards a new Weber charcoal grill.

The first use of the book and the second use of the grill begat the making of this succulent, flavorful pork tenderloin with a side of veggies. I added some rice noodles bathed in a Thai peanut sauce, and it was an Asian-flavored heaven. The pork was practically gushing juice and nearly melted in our mouths, and the marinade served as a very fine glaze for the vegetables. For those of you who are down on pork because of its tendency to be over-dry, a recipe like this is the method for you. The juiciness is due not only to choosing a good cut of fresh meat (always important), but mostly to the marinade and the indirect heat from the grill. Eric grilled a whole chicken almost the same way (minus the marinade), and it too was delicious.
Soy Pork Tenderloin with Asian Vegetables

Ingredients:
2 pork tenderloins, about 3/4-1 pound each
6 T. reduced-sodium soy sauce
1 small onion, finely chopped
1/4 c. brown sugar
2 T. vegetable oil
2 T. sesame oil
3 T. water
2 cloves garlic, minced
2 tsp. ground ginger (or 1 tsp. fresh grated ginger)
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
2 large carrots, peeled and quatered
1 pound fresh green beans, ends trimmed
1/4 c. cold water
1 tsp. cornstarch

Directions:
Blend soy sauce, onion, brown sugar, vegetable oil, sesame oil, water, garlic, ginger, black pepper and cayenne in a large zip-lock bag; add the pork and mush around with your hands to get it coated. Refrigerate the entire bag for 4-6 hours, or overnight.

Prepare a medium-hot, indirect fire in a grill (push all the coals to the sides and leave the middle open if you're using charcoal). Remove the pork from the bag and reserve the remaining marinade. Place the meat on the grill; cover for 10-15 minutes, then turn, cover, and grill for another 10-15 minutes, or until a meat thermometer reads 155 degrees. There should be the slightest hint of pink in the center.

Meanwhile, bring some water to a boil in a large saucepan or wok, and add the carrots. Cook for about 6 minutes, then add the green beans. Simmer for another 2-3 minutes, or until the green beans are a brighter green. Drain and rinse in cold water to stop the cooking process. In a small bowl, combine the 1/4 c. water and cornstarch. Bring the reserved marinade to a boil in a small saucepan over medium-high heat. Add the cornstarch mixture (also called a "slurry") and cook for 1-2 minutes, or until sauce is thickened. Add the warm sauce to the still-warm vegetables and toss to coat. Serve warm with some cilantro for a garnish.


Rice Noodles with Thai Peanut Sauce

Ingredients:
1/4 c. peanut butter
1/4 c. water
1/4 c. soy sauce
2 T. lime juice
2 cloves garlic, pressed
2 T. rice vinegar
1 T. honey
1 T. cilantro for garnish

Directions:
Blend all ingredients except the cilantro in a small saucepan and cook on medium heat until heated through. Toss with 1/2 pound cooked rice noodles and sprinkle with cilantro.