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Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Nutrition Facts
  • cal. (kcal) 138
Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
  • Makes: 6 servings
  • Prep: 20 mins
  • Start to Finish: 2 hrs 20 mins
  • Carb Grams Per Serving: 1


  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 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


  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.
  4. 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

Servings 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.

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