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

Makes 4 servings
Cooking time: N/A

Ingredients

  • 6 lemongrass stalks
  • 3 tbsp (45 mL) water
  • 3 tbsp (45 mL) freshly squeezed lime juice
  • 1 garlic clove
  • 3 tbsp (45 mL) honey
  • 1 tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) crushed red pepper flakes, or to taste
  • ¼ tsp (1 mL) kosher salt
  • 3 tbsp (45 mL) canola oil
  • 1 pork tenderloin (about 1½ lb./750 g), trimmed
  • 2 tbsp (30 mL) chopped fresh cilantro, for garnish

Instructions

  1. Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6 in. (10 to 15 cm) of stalks, and chop. Discard tops. Purée 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. Reserve of marinade. Place pork in large resealable plastic bag; add of marinade. Marinate in refrigerator for at least 4 hours or overnight.
  3. Preheat grill to medium and brush with canola oil. Remove tenderloin from marinade and shake off excess. Discard marinade.
  4. Grill until cooked through, about 6 to 8 minutes per side. Baste pork with reserved marinade halfway through cooking time. Cook until 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.

Notes

Serving Size
3 slices of ½ in./1 cm (158 g)

Recipe courtesy of canolainfo.org, featured in The Canadian Diabetes Association’s 2017 Healthy Living Calendar. To download the latest recipes, visit www.diabetes.ca/calendar.

Nutritional Information

Per Serving
Calories 310
Total fat 12 g
Saturated fat 2 g
Cholesterol 110 mg
Sodium 260 mg
Carbohydrates 12 g
Fiber 0 g
Protein 36 g
Sugars 10 g
Pork tenderloin is a lean protein high in essential B vitamins, which convert our food into the fuel that gives us energy. Use the palm of your hand, and thickness of your little finger, to estimate a serving of protein. – Sarah Kolley, registered dietitian, Winnipeg

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