1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons dijon mustard
1/2 cup red wine
1/4 cup canola oil pork tenderloin, silver skinned removed
1 small eggplant, cut in half, lengthwise
1 small zucchini, cut in thirds lengthwise
1 smallish red bell pepper, cut in half, de-seeded
1 medium red onion, peeled and cut into 1/2-inch slices
2 sweet potatoes, skin on, washed and cut into 1/2-inch slices
salt and black pepper, to taste
canola oil, for cooking
in a bowl, mix together the soy, garlic, ginger, scallions, honey, dijon, wine and oil. toss with pork to coat well and let marinate for at least 4 hours, refrigerated.
pull the pork out of the marinade. place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to 12 minutes total. glaze the pork every 3 to 4 minutes with the reduced marinade.
in a large bowl, mix together the eggplant, zucchini, pepper, onion, and sweet potato. toss lightly with oil, season and place on hot grill. cook vegetables until just done but still a little crunchy, chop into 1-inch pieces and check for flavor.
lemme know how it works out for you!