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Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

August/September 2006

Your rating: None Average: 4.2 (102 votes)

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.



READER'S COMMENT:
"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...
Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

18 Reviews for Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

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.

Comments
11/15/2014
Anonymous
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.

Easy to make, everyday ingredients
Comments
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.

simple, fun to make, restaurant quality
Comments
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.

Easy to prepare, delicious
Comments
11/19/2013
Anonymous
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.

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