Spicy Pork Tenderloins With Chili And Black Vinegar

Spicy Pork Tenderloins With Chili And Black Vinegar
Summary

Pork tenders are a totally underappreciated source of protein. They’re lean, flavorful, easy to cook, and when marinated, take on flavor very well. One tender will feed 2 people. I often split the tender open and pound it out lightly to form a large 1⁄2-inch-thick circle of deliciousness.

  • Servings
    6 Servings
  • Serving size
    1⁄6 recipe
Dinner Lunch Main Dish Lower Carb Asian
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1⁄6 recipe
  • Amount per serving Calories 175

  • Total Fat 5g
    • Saturated Fat 1.5g
  • Cholesterol 80mg
  • Sodium 150mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 29g
  • Potassium 480mg
  • Phosphorus 270mg

Choices/Exchanges: 4 Lean meat

Dinner Lunch Main Dish Lower Carb Asian
Ingredients

Ingredients

  • soy sauce (reduced-sodium)
    1/8 cup
  • sesame oil (dark roast)
    1 tbsp
  • Chinese black vinegar or rice vinegar
    2 tbsp
  • light brown sugar
    1 tbsp
  • fresh chili pepper, such as serrano, jalapeño, or Thai bird peppers (seeded and minced)
    1
  • garlic (minced)
    2 clove
  • ginger root (minced)
    1 tbsp
  • pork tenderloin (trimmed of fat)
    2 lbs
Directions

Directions

  1. Combine soy sauce, sesame oil, vinegar, brown sugar, pepper, garlic, and ginger root in a medium bowl and put into a large, tightly sealed plastic bag. Marinate at least 15 minutes at room temperature or overnight in the refrigerator for best results.

  2. Preheat grill to medium-high heat and place on grill grate. Cook as per directions for direct heat method (page 3) for 15–18 minutes, turning occasionally until cooked through and crusted on the outside.

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