Teriyaki-Glazed Pork and Grilled Scallion Rolls
Recipe courtesy of Guy Fieri on behalf of the National Pork Board

2 1/2 pounds boneless pork tenderloin
18 thin scallions, trimmed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil for brushing
6 metal kebab skewers (or use long wooden skewers, soaked in water for at least 30 minutes)
Toasted sesame seeds (available at Asian markets, or toast plain sesame seeds in a skillet) for garnish

Asian Glaze
1/2 cup teriyaki marinade sauce (not thick teriyaki glaze)
1/4 cup fresh orange juice or canned unsweetened pineapple juice
3 tablespoons brown sugar
1 tablespoon honey
3 garlic cloves, smashed under a knife and peeled
One 1-inch piece of ginger, peeled and smashed under a knife

To make glaze, bring ingredients to a boil in small saucepan over high heat, stirring often and being sure that mixture doesn’t boil over. Reduce heat to medium and boil, stirring often, until thickened and reduced by about half, about 12 minutes. Strain and set aside.

Preheat an outdoor grill on high. Put scallions on the grill and cook, turning once, until seared and wilted, about 2 minutes. Let cool. Cut in scallion in half crosswise.

Trim tenderloins of any excess fat and tough silver skin. Cut each tenderloin crosswise into nine 3/4-inch-thick medallions for a total of 18 medallions. Using a flat meat pounder or a rolling pin, gently pound each medallion between 2 sheets of plastic wrap until about 5 inches long, 3 inches wide, and 1/4 inch or less thick. Season the pork slices with salt and pepper. For each, place 2 scallion halves (1 each white and green parts) lengthwise across the medallion, trimming the scallion as needed. Roll up the medallions from a long side (if the pork is too short to enclose the scallion, pound slightly thinner) and transfer to an oiled baking sheet. Thread 6 rolls onto 2 parallel metal skewers. Brush rolls lightly with oil.

Place skewers on grill and cover. Grill until undersides are seared with grill marks, about 4 minutes. Turn and grill until the rolls look opaque, about 4 minutes more. Slide rolls off skewers onto grill. Brush with some of the glaze and grill, turning and basting occasionally, until browned and glazed on all sides, about 3 minutes.

For each serving, transfer 3 rolls to dinner plate and sprinkle with sesame seeds. Serve with remaining glaze passed on the side.

Prep: 45 minutes
Total time: 45 minutes
Serves: 6 (makes 18 pieces)

Nutritional Information per Serving:
Calories: 320
Fat: 8g
Saturated Fat: 2g
Cholesterol: 125mg
Sodium: 1310mg
Carbohydrates: 16g
Protein: 42g
Fiber: 1g