Grilled Pork Tenderloin with Asian Sauce
Courtesy of the National Heart Lung and Blood Institute
Fish sauce (available in the Asian aisle at most grocery stores) adds a deep flavor that’s not at all "fishy."
1 (2 lb) unseasoned pork tenderloin
½ Tbsp garlic, minced or pressed (about 1 clove)
2 Tbsp fresh ginger, minced (or 1 tsp ground)
1 Tbsp fish sauce
1 Tbsp lite soy sauce
½ Tbsp granulated sugar
1 Tbsp sesame oil (optional)
Preheat grill or oven broiler (with rack 3 inches from heat source) on high temperature.
Remove visible fat from tenderloin and discard. Set tenderloin aside.
Combine garlic, ginger, fish sauce, soy sauce, sugar, and sesame oil (optional) in a small dish. Stir marinade until sugar dissolves.
Brush tenderloins with marinade or pour one-third of the marinade evenly over the pork. Place in oven or grill with lid closed.
Every 5 minutes, turn over the tenderloin and add 1 tablespoon of additional marinade, until meat is fully cooked (to a minimum internal temperature of 160°F).
Let stand for 5 minutes.
Cut 12 slices, each about 1 inch thick. Serve three slices (about 3 oz cooked weight) per serving.
Serves 4 (Serving size: 3 oz. pork)
Nutritional information: 188 calories; 8g fat; 3g saturated fat; 80mg cholesterol; 246mg sodium; 0g fiber; 26g protein; 1g carbohydrates; 390mg potassium