• 3/4-1 pound pork tenderloin
  • 1/4 cup soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons fresh cilantro, minced
  • 1 tablespoons brown sugar
  • 1 tablespoon jalapeno chile, minced*
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger root, grated
  • 1 teaspoon sesame oil
  • 2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices
  • 1 yellow bell pepper, seeded, cut into 6-8 pieces
  • 1 red bell pepper, seeded, cut into 6-8 pieces
  • Fresh cilantro, for garnish

In medium bowl, combine soy sauce, lime juice, minced cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil. Reserve 4 tablespoons soy mixture, set aside. Put remainder of soy mixture with tenderloin in a self-sealing plastic bag. Refrigerate for 30 minutes or as long as overnight.

Prepare grill with medium-hot fire. Remove pork from marinade; discarding marinade. Grill 8-10 minutes per side or until meat thermometer inserted in thickest part reads 145 degrees F. (total time about 20-25 minutes).  Take pork off the grill and allow to rest for 3-5 minutes.   Brush vegetables with reserved soy mixture and grill 4-5 minutes per side or until tender and starting to brown.

To serve, slice tenderloin into 3/4-inch slices. Fan slices around outside edge of serving platter; place grilled vegetables in center. Garnish with fresh cilantro, if desired.

Serves 4.

*Wear rubber gloves when handling hot chiles.

A great way to stay out of the kitchen is to make this quick meal out on the grill. Serve with a salad made with fresh tropical fruits.

Calories: 381 calories

Protein: 32 grams

Fat: 20 grams

Sodium: 1103 milligrams

Cholesterol: 78 milligrams

Saturated Fat: 7 grams

Carbohydrates: 19 grams

Fiber: 2 grams