Grilled Pork Tenderloin With Sugar Snap Pea Slaw

Serves 6.

Note: Pork tenderloin, in an intense soy-balsamic marinade, is grilled to perfection and paired with a crunchy, light and brightly flavored slaw, made from thinly sliced sugar snap peas and dressed in a lemon, honey and ginger dressing. From Meredith Deeds.

• 1/3 c. soy sauce

• 1/4 c. balsamic vinegar

• 3 tbsp. brown sugar

• 4 garlic cloves, minced

• 1 tbsp. grated ginger

• 2 (1 lb.) pork tenderloins

• Sugar Snap Pea Slaw (recipe follows)


In a small bowl, whisk together the soy sauce, balsamic vinegar, brown sugar, garlic and ginger. Place the tenderloins in a large zip-top bag, pour the marinade over the meat and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least an hour and up to 24 hours. Remove the tenderloins from the marinade about 30 minutes before you are ready to grill and let sit at room temperature.

Heat the grill to medium-high heat. (For a charcoal grill, bank half of the coals on one side of the grill and the other half on the other side. Place a drip pan in the middle. For a gas grill, preheat the grill with all the burners on high. Turn the center burner off and place a drip pan in the center. Place food on cooking grate over the dripping pan. Adjust temperature to medium high. If the gas grill has only 2 burners, turn 1 burner off and place the drip pan on that side.

Place the tenderloins on the center of the grill. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloins reach an internal temperature of 145 degrees.

Remove the tenderloins from the grill and place on a cutting board. Rest for 10 minutes and slice. Serve with the Sugar Snap Pea Slaw.

Nutrition information per serving (without slaw):

Calories 184 Fat 6 g Sodium 103 mg

Carbohydrates 3 g Saturated fat 2 g Calcium 42 mg

Protein 30 g Cholesterol 64 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1½ fat.

Sugar Snap Pea Slaw

Makes about 2 cups.

Note: From Meredith Deeds.

• 3 tbsp. extra-virgin olive oil

• 2 tbsp. fresh lemon juice

• 1 tbsp. honey

•2 tsp. grated ginger

• Pinch salt

• Freshly ground black pepper to taste

• 1/4 small red cabbage, thinly sliced

• 8 oz. sugar snap peas, thinly sliced crosswise

• 2 tbsp. chopped fresh mint

• 1 tbsp. toasted sesame seeds


Whisk oil, lemon juice, honey and ginger in a large bowl; season with salt and pepper. Add cabbage, snap peas, mint and sesame seeds and toss to combine.

Nutrition information per serving of ⅓ cup:

Calories 104 Fat 8 g Sodium 48 mg

Carbohydrates 9 g Saturated fat 1 g Calcium 31 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1½ fat.