Around our house there really isn’t a “season” for grilling because Big Guy loves any and all opportunities to fire up the grill. But we both enjoy it the most in the springtime.
It’s not too hot. There’s a breeze. And the bugs don’t completely take over.
We plan on taking advantage of this optimal grilling weather as much as possible this year.
This dinner is perfect for any night of the week. Easy enough for a week night but “so good it tastes like the weekend.” (that’s a direct quote from Big Guy…I’m not sure if I should be offended though)
Sliced pork tenderloin is marinated for about 30 minutes in a marinade of canola oil, maple syrup, brown sugar, soy sauce (or tamari), fish sauce and ginger. Before grilling, sprinkle the pork with salt and pepper.
Alongside the pork, grilled asparagus. (This dinner is incredibly low-mess material.)
The asparagus are grilled before being drizzled with a sweet and spicy sauce of fresh orange juice, sesame oil, honey and red pepper flakes. The asparagus are brightened up with a final touch of orange zest.
The pork and asparagus are served on top of a bed of fluffy rice that has been tossed with sesame oil, green onions, salt, pepper, and sesame seeds. (Don’t tell Big Guy I completely forgot to add the peanuts.)
The pork was beyond tender and juicy and so full of flavor from the marinade. I loved the sweet-savory jive of the entire plate.
Sweet from the orange juice, maple and honey.
Savory from the tamari, sesame oil and fish sauce.
I’m officially deeming it “Grilling Season.”
(Note: This recipe made enough pork for a “leftover” recipe featured in the magazine. So half the amount of pork if you don’t want leftovers. But the leftovers are perfect for lunch or “dinner on your own.”)