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.Ingredients
Total Time: 2 hours 20 minutes (including 2 hours marinating time)
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
Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.
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.
*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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 4 lean meat
- Carbohydrate Servings