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.
Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
From EatingWell: 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.
15 Reviews for Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
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.
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
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!
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!
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