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Grilled Pork Tenderloin Marinated in Spicy Soy Sauce



Crisp on the outside and buttery-tender on the inside, these sweet and spicy soy sauce-marinated pork tenderloin medallions make for a delicious, healthy and elegant entree. Serve with snow peas, shiitake mushrooms and brown rice for less than 400 calories per serving.

• 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.


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.

Nutrition Information Per Serving
(Makes 4 Servings) 138 calories | 4 g fat (1 g sat, 2 g mono) | 62 mg cholesterol | 1 g carbohydrates | 24 g protein | 101 mg sodium