In this recipe, half the marinade is used to flavor the meat and vegetables. The other half is whisked with peanut butter to create a tasty dipping sauce -- a fun job that kids can lend a hand with. You can also enlist their help preparing the asparagus: show them how to gently hold an end in each hand and then bend the stalk into an upside-down U until the tough part snaps off.
Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.
Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.
Per serving: Calories 431 ● Protein 35g ● Carbohydrates 14g ● Total Fat 27g ● Saturated Fat 6g ● Cholesterol 75mg ● Sodium 1141mg