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.
Ingredients
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1/4 cupreduced-sodium soy saucesee savings
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2 tablespoonssugarsee savings
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1 large clovegarlic, peeled and finely grated or mincedsee savings
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1 tablespoonfinely grated fresh gingersee savings
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1fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and mincedsee savings
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1 tablespoontoasted sesame oilsee savings
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1 1/2 poundspork tenderloin, trimmed of fat and cut into 1-inch-thick medallionssee savings
Directions
1.
Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.
2.
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.
3.
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.
Tip:
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: Calories 138, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 63 mg, Sodium 101 mg, Carbohydrate 1 g, Protein 23 g, Potassium 357 mg. Exchanges: Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet
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