Makes 4 Servings
3 tbsp reduced-sodium soy sauce
3 tbsp balsamic vinegar
2 tbsp toasted sesame oil
2 tbsp minced fresh basil leaves
1 tbsp liquid honey
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each salt and pepper
1 lb pork tenderloin
1 medium zucchini
3 large bell peppers (red, yellow, orange)
1 medium mango, peeled and sliced into wedges
Baby spinach leaves (optional)
Medium Red Onion sliced into thick rings (optional)
1. Whisk together all marinade ingredients in a small bowl. Reserve 1/3 cup marinade for basting and as a dressing. Place pork in a large, heavy-duty, resealable bag. Add marinade and seal bag. Turn bag several times to coat pork with marinade. Marinate in refrigerator for at least 4 hours.
2. Preheat grill to medium-high setting. Slice unpeeled zucchini lengthwise into four long strips. Seed peppers and cut each one in half. Place pork on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill meat until it's nicely browned on the outside and just slightly pink in the center, about 16 minutes. Be careful to not overcook the pork. Add peppers and zucchini for the last 8 minutes of cooking time. Turn vegetables once to grill both sides, and baste with some of the reserved marinade.
3. Remove pork and vegetables from grill and let pork rest for 5 minutes before slicing. Meanwhile, slice peppers into thick strips and cut zucchini strips in half crosswise. Place vegetables in a large bowl and add mango, thinly sliced pork, and a bit of reserved marinade. Toss well. Serve on a bed of baby spinach leaves with onions on the side, if desired. Top with ground black pepper.
Recipe taken from