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 or cayenne chile pepper
- 1 tablespoon toasted sesame oil
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
- Step 1
- Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.
- Step 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.
- Step 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.
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