reduced-sodium soy sauce
1 large clove
garlic, peeled and finely grated or minced
finely grated fresh ginger
fresh red Thai chile or cayenne chile pepper
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.
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