Asian Marinated Grilled Pork Tenderloin

• servings: 8 servings
• total time: 2 hours 40 minutes

Ingredients

3/4 cup soy sauce

1/2 cup rice wine vinegar

1 tablespoon hot chili sauce (recommended: sambal oelek)

1 (1-inch) piece ginger, finely chopped

3 garlic cloves, smashed and finely chopped

1 scallion, both green and white parts, thinly sliced

1 orange, zested

4 pork tenderloins

2 tablespoons coriander seeds, toasted and ground

Directions

In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.

Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.

Preheat the grill to medium-high heat.

Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.

Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.

Pork- the other white meat!

Nutrition

• Calories: 338
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 164mg
• Sodium: 1493mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Total Sugars: 2g
• Protein: 55g