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Cook Time:20 minsAdditional Time:2 hrsTotal Time:2 hrs 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:2 hrsTotal Time:2 hrs 20 minsServings:6Yield:6 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupreduced-sodium soy sauce2tablespoonssugar1 large clove garlic, peeled and finely grated or minced1tablespoonfinely grated fresh ginger1fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced1tablespoontoasted sesame oil1 ½poundspork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
Cook Mode(Keep screen awake)
Ingredients
¼cupreduced-sodium soy sauce
2tablespoonssugar
1 large clove garlic, peeled and finely grated or minced
1tablespoonfinely grated fresh ginger
1fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
1tablespoontoasted sesame oil
1 ½poundspork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
DirectionsWhisk 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.TipsNote: 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.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, August/September 2006
Directions
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.TipsNote: 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.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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.
Tips
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 an airtight container, for up to 3 months.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, August/September 2006
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Nutrition Facts(per serving)131Calories3gFat1gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
