Spring is in the air. The days are getting longer and trees and flowers are starting to bud.
Warmer weather might also have you thinking about light and simple meals – maybe even firing up the backyard grill. For creative, delicious recipes that are easy and fresh, we have you covered. It’s time to get back to the barbecue and add some sizzle to your Spring meals.
This month we’ve refreshed a fan favourite: Flavourful BBQ Asian Pork Tenderloin. Juicy pork tenderloin with an Asian flair paired with local Ontario asparagus is quick and simple to prepare, so you can enjoy more time outdoors. This dinner is also an excellent source of protein, iron and B vitamins.
A bit of grilling guidance: Avoid overcooking your pork. For optimal flavor, a hint of pink means perfectly cooked pork. Grill the pork tenderloin to 155 F/68 C and rest until the temperature reaches 160 F/71 C.
Check our retailer map for a full listing of locations where you can be sure you’ll find local pork from Ontario farmers. To be 100% sure you are buying local, ask for the Ontario Pork checkmark logo.
*** Tried this recipe? Share a photo with us on social media and tag @Ontario Pork
- 2 Ontario pork tenderloins (about 12 oz/375 g each)
- 1/4 cup (50 mL) honey
- 3 Tbsp (45 mL) fresh lime juice
- 2 Tbsp (30 mL) vegetable oil
- 1 Tbsp (15 mL) minced garlic
- 1 Tbsp (15 mL) grated ginger
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) ground black pepper
- 1/4 cup (50 mL) soy sauce
- 1 1/2 lb (750 g) thin fresh asparagus
- 2 Tbsp (25 mL) olive oil
- 1 tsp (5 mL) kosher salt
- 1 tsp ground black pepper
- 1 lemon
- Combine all ingredients except the pork tenderloin to make a marinade. Divide marinade in half: put one half in a small, non-metal container with the pork, cover and refrigerate for about four hours. Pre-heat barbecue to hot.
- Grill pork over high heat, basting with the other half of the marinade. Turn and baste pork tenderloins frequently. Continue grilling until the pork is nicely browned and internal temperature reaches 155-160°F (68-71°C) with a meat thermometer (about 20 minutes). Do not overcook.
- Remove pork from grill, cover with tented foil, and allow to rest for about 10 minutes. Slice diagonally and serve with grilled asparagus.
- Snap off woody ends from asparagus spears. Season with olive oil, salt, and pepper.
- Grill over high heat until asparagus begins to char slightly, about seven minutes depending on thickness, turning the asparagus once.
- Squeeze lemon juice over before serving.