Leaning Toward Pork, Try Tenderloin

Using tenderloin, the leanest of all pork cuts, helps keep the fat low in this Asian-inspired recipe. Before cutting the meat, trim any excess fat from the outside. Another advantage to using the tenderloin is that it cooks quickly on the grill and stays very tender. It is most flavorful when allowed to marinate overnight.

Cook the skewers right on the barbecue--or cheat and use mesquite-flavored cooking spray in place of oil if you’re cooking indoors. Garnish the meat with green onion and sesame seeds just before serving and accompany the dish with a colorful tomato salsa.

GRILLED PORK ON A SKEWER

TOMATO SALSA

1/2 cup diced yellow tomato

1/2 cup diced red tomato

2 tablespoons minced onion

2 tablespoons chopped cilantro

Juice of 1 small lime

Salt

Cayenne pepper

Combine yellow tomato, red tomato, minced onion, cilantro, lime juice and salt and cayenne pepper to taste in bowl. Chill until serving time.

PORK SKEWERS

1 pound pork tenderloin

1/3 cup soy sauce

1/4 cup rice vinegar

2 teaspoons sugar

1 teaspoon minced garlic

1 teaspoon minced ginger root

Salt, pepper

1/4 cup chopped green onion

1/2 teaspoon toasted sesame seeds

Lime wedges

Remove any excess fat from tenderloin. Cut tenderloin lengthwise into thin strips. Combine soy sauce, rice vinegar, sugar, garlic, ginger and salt and pepper to taste. Pour over pork and let marinate in refrigerator several hours or overnight.

Thread pork on skewers. Grill outdoors over hot barbecue grill or indoors on heavy grill pan sprayed with mesquite spray, turning once, until both sides are browned and cooked through, about 5 minutes. Sprinkle with chopped green onion and toasted sesame seeds. Serve with lime wedges and Tomato Salsa.

Makes 4 servings.

Each serving contains about:

135 calories; 698 mg sodium; 55 mg cholesterol; 3 grams fat; 7 grams carbohydrates; 20 grams protein; 0.49 gram fiber.