Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

| No Comments | No TrackBacks

I've made this recipe now 3 times, and it's been wonderful each time.

Instead of slicing the pork, I have marinated the whole tenderloins overnight, and then grilled to an internal temperature of 140F degrees (about 15 min). I buy the pork tenderloins from Costco, which come 4 to a package. I cook them all, and we eat one tenderloin for dinner, then I have the rest for lunch boxes, or to add to miso soup instead of tofu. Yum!!

Source: Eating Well Magazine, Summer 2006.

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

View Online: http://www.eatingwell.com/recipes/soy_marinated_pork.html

Yield: 6 servings
Active Time: 20 minutes
Total Time: 2 hours 20 minutes (including 2 hours marinating time)
Ease of preparation: Easy


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.

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

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.

Per serving: 138 calories; 4 g fat (1 g sat, 2 g mono); 63 mg
cholesterol; 1 g carbohydrate; 23 g protein; 0 g fiber; 101 mg sodium;
357 mg potassium.
Nutrition bonus: Selenium (54% daily value).
0 Carbohydrate Servings
Exchanges: 3 very lean meats

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 a
air-tight, for up to 3 months.

Trang, Corrine

(c) 2005 Eating Well, Inc

EatingWell, 823A Ferry Rd. PO Box 1010, Charlotte, VT 05445, USA
www.eatingwell.com Tel. (802) 425-5700

There were so many good recipes in this issue, and this is another one.

No TrackBacks

TrackBack URL: http://food.adnohr.net/~adnohrne/cgi-bin/mt/mt-tb.cgi/160

Leave a comment

About this Entry

This page contains a single entry by adnohr published on October 28, 2006 9:43 PM.

Chickpea Burgers & Tahini Sauce was the previous entry in this blog.

Cool Fresh Corn Relish is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Pages

Powered by Movable Type 4.32-en