Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
http://www.eatingwell.com/recipes/grilled_pork_tenderloin_marinated_in_spicy_soy_sauce.html
From EatingWell: August/September 2006Crisp 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.
6 servings | Active Time: 20 minutes | Total Time: 2 hours 20 minutes (including 2 hours marinating time)
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 138 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 63 mg Cholesterol; 1 g Carbohydrates; 23 g Protein; 0 g Fiber; 101 mg Sodium; 357 mg Potassium
Exchanges: 3 very lean meat
Tips & Notes
- 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.