Pork tenderloin with spring vegetables
Pork tenderloins

Preparation time 20 minutes

Total time: 35 minutes

Ingredients

  1. 45 mL (3 tbsp.) toasted sesame oil
  2. 15 mL (1 tbsp.) sugar
  3. 15 mL (1 tbsp.) finely chopped lemon zest
  4. 15 mL (1 tbsp.) finely chopped ginger
  5. 2 finely chopped garlic cloves
  6. 500 g (1 lb.) trimmed pork tenderloin
  7. To taste, salt and pepper
  8. 225 g wide Pad Thai-style rice noodles
  9. Juice of 1/2 lemon
  10. 1 medium carrot
  11. 1 medium zucchini
  12. 75 mL (1/3 cup) finely chopped basil leaves
  13. To taste, toasted sesame seeds

Directions

  1. Preheat barbecue to medium.
  2. In a bowl, combine 30 mL (2 tbsp.) of sesame oil, sugar, half the lemon zest, ginger and garlic.
  3. Add pork tenderloin and coat well with mixture. Cover with plastic wrap and chill for one hour.
  4. Grill on BBQ for 15 to 18 minutes or until internal temperature reaches 70°C (160°F). Remove pork from BBQ, wrap in aluminum foil and let stand for 5 minutes. 
  5. In the meantime, cook noodles according to package directions.
    Rinse and place in a large bowl. Add remaining sesame oil, lemon zest and lemon juice. Mix and set aside.
  6. Using a potato peeler, make long carrot and zucchini ribbons about 2 mm (1/16 in.) thick. Add vegetables and basil to noodle mixture, then salt and pepper. Mix thoroughly. Serve pork slices on top of noodle and vegetable mixture. Sprinkle with toasted sesame seeds.

Variation: Replace the lemon zest and juice with pink grapefruit zest and juice, the sugar with honey and the basil with fresh mint. Add a pinch of ground chilli.

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