Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
- cal. (kcal) 138
- Makes: 6 servings
- Prep: 20 mins
- Start to Finish: 2 hrs 20 mins
- Carb Grams Per Serving: 1
reduced-sodium soy sauce
large clove garlic, peeled and finely grated or minced
finely grated fresh ginger
fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
toasted sesame oil
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.
- 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 InformationServings Per Recipe: 6
PER SERVING: 138 cal., 4 g total fat (1 g sat. fat), 63 mg chol., 101 mg sodium, 1 g carb. 23 g pro.