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PEANUT-GINGER PORKLOIN WITH SAUTEED BEANSPROUTS

Ingredients:

1 (1/2 kg) pc MONTEREY PORK TENDERLOIN, fat trimmed

MARINADE:

3 tbsp soy sauce
1-1/2 tsp white sugar
1 tbsp sesame oil
1 tbsp peanut butter
1 clove garlic, minced
1 tsp curry powder
1 tbsp minced ginger
1/4 tsp iodized fine salt

SAUTEED BEAN SPROUTS:

1/2 tsp sesame oil
1/8 cup sliced red onions
2 cloves garlic, minced
1/4 cup red bell pepper strips
2 cups fresh bean sprouts
iodized fine salt to taste

Procedure:

  1. In a bowl, combine all marinade ingredients. Mix well. Pour marinade over pork and place in freezer bag. Marinate for 1-2 hours or overnight in the refrigerator.
  2. Drain pork from marinade. Grill pork for 3 minutes on all sides. Remove from grill and cover meat loosely with aluminium foil. Allow to rest for 5 minutes then slice into serving portions.
  3. In a hot pan or wok, heat sesame oil and sauté onions and garlic until tender. Add bell peppers and bean sprouts and cook until vegetables are done. Season with salt. Serve the vegetables together with the pork tenderloin.
Makes 3 to 5 servings. 
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