Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Pork Tenderloin with Black Rice
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 64 milligrams
- Sodium
- 449 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 4 grams
- Sugar
- 3 grams
- Protein
- 28 grams
Plum sauce, a Chinese condiment typically used for dipping egg rolls and other fried items, is combined with ginger and chili sesame oil and brushed on grilled pork. Black rice and grilled bok choy complete the feast.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 64 milligrams
- Sodium
- 449 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 4 grams
- Sugar
- 3 grams
- Protein
- 28 grams
Ingredients
Directions
- Preheat a grill to medium high. Cook the rice as the label directs; set aside. Meanwhile, brush the red onion and pork with 1 tablespoon vegetable oil; season with salt and pepper. Mix the plum sauce, 1 tablespoon vinegar, 1 teaspoon chili sesame oil and the ginger in a small bowl; remove half the sauce to a separate bowl and set aside.
- Oil the grill grates. Grill the red onion and pork, covered and turning occasionally, until the onion is tender, about 10 minutes; remove the onion to a plate. Brush the pork with the plum sauce mixture and continue grilling, covered, until a thermometer inserted into the middle registers 140 degrees F to 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice.
- Meanwhile, put the bok choy in a large microwave-safe bowl, cover and microwave until crisp-tender, 2 to 4 minutes. Drain and toss with the remaining 1 tablespoon vegetable oil; season with salt and pepper. Grill, turning, until charred, 2 to 3 minutes. Roughly chop the bok choy and onion.
- Fluff the rice; divide among plates. Top with the vegetables and serve with the pork. Stir the remaining 1 tablespoon vinegar and 1 teaspoon chili sesame oil into the reserved sauce. Spoon over the meat and vegetables; top with sliced scallions.
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