Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

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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

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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

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
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 Tel. (802) 425-5700

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

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

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