Serves: 4
Total Calories: 682

FOR THE MARINADE:
2 tablespoons honey
2 tablespoons Dijon style mustard
2 tablespoons Asian sesame oil
2 tablespoons rice vinegar
2 tablespoons finely chopped fresh ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper
2 pork tenderloin, about 1 pound each

FOR THE SALAD:
1 tablespoon fresh lemon juice
2 teaspoons Dijon style mustard
1/4 cup peanut oil
1 cup peeled, seeded, and finely chopped cucumber
1/2 cup finely chopped celery
1/2 cup finely chopped fresh mint leaves
3 cups cooked wild rice (about 6 ounces uncooked)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

peanut oil

TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients.

Trim excess fat and silver skin from the tenderloins. Butterfly the tenderloins by cutting down the center lengthwise about three-quarters of the way through and opening them flat like a book. Place between sheets of plastic wrap and using a mallet or heavy frying pan, lightly pound to a uniform thickness. Transfer the tenderloins to the marinade and coat evenly. Cover with plastic wrap and refrigerate for 2 to 4 hours, turning occasionally.

TO MAKE THE SALAD: In a large bowl whisk together the lemon juice and mustard. Add the peanut oil and whisk until smooth. Add the cucumber, celery, mint, and cooked rice. Mix well and season with salt and pepper. Set aside.

Remove the pork tenderloins from the marinade and discard the marinade. Lightly pat the tenderloins dry with paper towels and brush or spray with oil. Allow to stand for 20 to 30 minutes before grilling.

Grill over Direct Medium heat until the centers are barely pink, about 15 minutes, turning once halfway through grilling time. Allow to rest for 3 to 5 minutes before cutting in thin slices on the bias. Serve warm with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 682
Calories from Fat: 210

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
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Country-Style Pork Ribs With Red Wine Vinegar Sauce
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