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. Source: EatingWell Magazine, August/September 2006

Corinne Trang
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Ingredients

Directions

  • Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.

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  • 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.

Tips

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 an airtight container, for up to 3 months.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

131 calories; 2.8 g total fat; 74 mg cholesterol; 117 mg sodium. 1 g carbohydrates; 23.9 g protein; Full Nutrition

Reviews (19)

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19 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2016
We will make again! I substituted chili garlic paste like Sriracha but better. Read More
Rating: 5 stars
08/06/2015
This was very good and moist. I used thick boneless loin chops and cut them in half. Fresh ginger and garlic with the sesame oil made this recipe rock at our house! Will definitely make again and will try marinade on chicken. Read More
Rating: 5 stars
11/15/2014
Super Impressed! Loved it from the moment it touched my tongue. I used wheat-free soy sauce and xylitol in lieu of sugar and it was superb! I will be making it again.. and again.. and again. Pros: Easy to make everyday ingredients Cons: Having to share:( Read More
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Rating: 5 stars
09/21/2014
Addictively delicious WOW. I wanted to eat all of it but had to share with my family! Oh well they loved it too. So so tasty. Can't wait to make it again when I'm craving Chinese food on a rainy day. This hits the spot. Pros: simple fun to make restaurant quality Read More
Rating: 5 stars
07/07/2014
Amazing marinade The marinade did what it is supposed to do - make the meat flavorful and moist! Our grilled pork is often dried out but not so with this recipe. I would confidently serve this to company. Pros: Easy to prepare delicious Cons: Plan ahead for marinade time Read More
Rating: 5 stars
11/19/2013
Simply the best This is the best recipe. I bought pork loin as it is cheaper and had the butcher cut it for me 1-inch thick. I also omitted the sugar and eyeballed the sriracha to about 1tbsp. I will use this with all my pork from now on. Read More
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Rating: 4 stars
10/04/2013
Amazing Amazing BBQ Pork Tenderloin Wowww is all i can say. The mixture of low sodium sauce partnered with the added ingrediants was amazing. I used one small red chili chopped up with seeds and 1/4 tst of hot sauce. Doubled the amount of garlic and bbq'd medium for 3 minutes per side. Results were fantastic. I'll be making this again and again and again Pros: Easy to make moist and super amazing flavor Cons: if the medallions are sliced to small they may fall through bbq Read More
Rating: 5 stars
06/16/2012
So Good! I literally just finished eating this. I was put on a low sodium diet and thought my eating life was over. This meal was incredibly good. I followed the recipe exactly using the sriracha as I couldn't find the peppers at my store. I could have probably used more than 1 tsp sriracha for a kick. My husband loved it and it was so flavorful. I am definitely making this again! Pros: The tenderest pork I've ever made Cons: none! Read More
Rating: 5 stars
10/31/2011
I marinated the loin overnight whole without slicing it and it was tender and delicious. My husband raved about it. Ellen Tulsa OK Read More
Rating: 5 stars
10/30/2011
Enjoyed this very much. Instead of the actual chile pepper I used a Tbsp of sriracha sauce. I only had time to marinate for about 1/2 hour and it turned out well. Read More
Rating: 5 stars
10/30/2011
This was excellent and VERY easy. I followed the recipe except for using the suggested substitution of sriracha sauce for the chili. Since I was preparing this for guests I didn't want it to be too spicy so I ended up using about a tablespoon and a half in my doubled recipe. It turned out great with a little kick but the spice was minimal enough that the kids could still eat it. Read More
Rating: 5 stars
10/30/2011
This was very delicious and quick to cook up in a grill pan on the stove. I had a little difficulty finding the thai chiles as well as the sriracha sauce but finally found the sauce at Trader Joe's. We served it with baked (micro'd) sweet potatoes and the flavors really balanced it out nicely. Will definitely have it again. Read More
Rating: 5 stars
10/30/2011
This is a great marinade. Like another commenter I didn't cut into medallions. I marinated for four hours and it was quite flavorful. I'm fortunate to live near many Asian markets. Read More
Rating: 5 stars
10/30/2011
this was really really good. i sauteed chow mien in the left over marinade with baby broc and served the tenderloins on top......... very good. Read More
Rating: 5 stars
10/30/2011
I thought this recipe was great and my husband loved it. I substituted the pepper with a chili sauce. Very yummy. Read More
Rating: 5 stars
10/29/2011
I have made this several times and its seriously my favorite! I'm not a cook and even I can do it:) I have made it according to the recipe exactly I have left the tenderloin whole (marinade overnight) and baked it. I have also chopped the tenderloin into little pieces and stir fried it with red peppers purple cabbage carrots mushrooms and broccoli (I made extra sauce for the veggies). The stir fry is absolutely AMAZING and a good way to add in some more veggies to your day. Read More
Rating: 5 stars
10/29/2011
Best recipe on this site This really was amazing and will become my new staple way of preparing pork. I didn't have fresh ginger on hand and substituted powdered and candied and was still very satisfied though I think fresh ginger would have been better. I will certainly make this again. Pros: easy most ingredients on hand delicious Cons: none Read More
Rating: 5 stars
10/29/2011
Absolutely EXCELLENT!!!!! So much flavour and the kids even loved it! I will definitely be making this again! Very easy to make. I used the whole tenderloin and sliced it after....YUMMY! Pros: Very easy! Cons: None Read More
Rating: 5 stars
10/29/2011
Simply delicious! This was my first attempt with pork tenderloin so I was a little nervous. Followed the directions for the marinade cut up the tenderloin left overnight in the fridge grilled the next night and Voila! Delicious! I served mine over brown rice with grilled zucchini/squash/yellow peppers. All in about 20 minutes cooking time. Even my biggest food critic (my 6 year old) ate it ALL GONE! Pros: Easy recipe / amazing results Cons: NONE Read More