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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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 23.9g; carbohydrates 1g; sugars 0.7g; fat 2.8g; saturated fat 0.9g; cholesterol 73.7mg; vitamin a iu 11.3IU; vitamin c 1.7mg; folate 0.3mcg; calcium 6.3mg; iron 1.2mg; magnesium 31.6mg; potassium 460.3mg; sodium 116.7mg; thiamin 1.1mg; added sugar 1g.

3 lean meat

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