Grilled Lemongrass Pork Tenderloin

Lemongrass is an amazing aromatic herb that tastes of fresh lemon and limes.

Ingredients:

• 6 lemongrass stalks (6)
• 3 Tbsp water (45 mL)
• 3 Tbsp freshly squeezed lime juice (45 mL)
• 1 garlic clove (1)
• 3 Tbsp honey (45 mL)
• 1 Tbsp soy sauce (15 mL)
• 1 tsp crushed red pepper flakes, or to taste (5 mL)
• 1/4 tsp kosher salt, or to taste (1 mL)
• 3 Tbsp canola oil (45 mL)
• 1 pork tenderloin (about 1 1/2 lb/750 g), trimmed (1)
• 2 Tbsp chopped fresh cilantro, for garnish (30 mL)

Instructions:

1. Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6-inches (10 to 15 cm) of stalks, and chop. Discard tops. Puree chopped lemongrass and water in blender until smooth, about 2 minutes.

2. Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more. Place pork in large resealable plastic bag; add 2/3 of marinade, and squeeze out excess air. Marinate in refrigerator for at least 4 hours but preferably overnight; turn as needed to evenly coat. Reserve remaining marinade for basting.

3. Preheat grill to medium. Clean it with a stiff brush, then rub with canola oil. Remove tenderloin from marinade and shake off excess. Discard marinade. Season pork with salt.

4. Grill until cooked through, about 6 to 8 minutes per side. Baste pork with reserved marinade halfway through cooking time. Cook until an instant-read thermometer registers 140 F to 145 F (60 C to 63 C) for medium-rare to medium or 150 F to 155 F (66 C to 68 C) for medium to medium-well. Remove from grill, and allow to rest for 5 minutes before slicing. Sprinkle with cilantro and serve hot or at room temperature.

Yield: 4 Servings.

Variation: Marinade also delicious for beef, chicken, shrimp and fish. Marinate beef, pork and chicken overnight, fish and shrimp up to 1 hour.

Serving Suggestion: Delicious served with stir-fried vegetables and jasmine rice. Or slice into thin strips and serve as lettuce wraps with fresh mint, cilantro and a Thai or Vietnamese dipping sauce.

	Nutritional Analysis     Per 4 Servings     Calories 317 cal Total Fat 12 g Saturated Fat 2 g Cholesterol 104 mg Sodium 234 mg Carbohydrates 8 g Fibre 0 g Protein 37 g

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