BBQ Asian Pork Tenderloin and Asparagus Rate this article: 4.0 5019 Print Yield:Serves 4-6 Prep Time: 10 minutes Cooking Time: 20 minutes Ingredients: Tenderloins: 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 Asparagus: 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 Cooking Instructions: Tenderloins: 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. 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. Herbs and spices meatloaf…get the kids in the kitchen this March break Sweet and Sour Pork Chop Delight