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Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

  • 20 m
  • 2 h 20 m
Corinne Trang
“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

    • ¼ 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
    • 1½ pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions

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.
  • Note: Thai chiles can be red or green, are only about 1½ inches long and ¼ 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 ½ 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.
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