Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

19 Reviews
From: EatingWell Magazine, August/September 2006

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 6 servings

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  • 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

  • Active

  • Ready In

  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 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 information

  • Per serving: 131 calories; 3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 24 g protein; 0 mcg folate; 74 mg cholesterol; 1 g sugars; 1 g added sugars; 11 IU vitamin A; 2 mg vitamin C; 6 mg calcium; 1 mg iron; 117 mg sodium; 460 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 19

August 24, 2016
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By: Carrielee
We will make again! I substituted chili garlic paste, like Sriracha but better.
August 06, 2015
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By: blindler
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.
November 15, 2014
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By: EatingWell User
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 :(
September 21, 2014
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By: aprilkling
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
July 07, 2014
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By: val.rozzi
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
November 19, 2013
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By: EatingWell User
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.
October 04, 2013
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By: EatingWell User
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
June 16, 2012
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By: EatingWell User
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!
July 24, 2011
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By: Petrufia
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