Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
Recipe from EatingWell

Crisp on the outside and buttery-tender on the inside, these sweet and spicy soy sauce-marinated pork tenderloin medallions make for a delicious, healthful and elegant entree. Serve with snow peas, brown rice and Sour Mango Salad on the side.

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

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  • 1/4  cup 
    reduced-sodium soy sauce
  • 2   tablespoons 
  • 1   
    large clove garlic, peeled and finely grated or minced
  • 1   tablespoon 
    finely grated fresh ginger
  • 1   
    fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
  • 1   tablespoon 
    toasted sesame oil
  • 1 1/2  pounds 
    pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.
Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.
Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

Note: Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4-inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon or more to taste of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, in a air-tight, for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 138, Fat, total (g) 4, chol. (mg) 63, sat. fat (g) 1, carb. (g) 1, Monosaturated fat (g) 2, pro. (g) 23, sodium (mg) 101, Potassium (mg) 357, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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