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1/1 Photo of Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
I love pork tenderloin, and this recipe, adapted from Eating Well magazine (Aug/Sept 2006 issue), is a terrific way to prepare it. Cutting the meat into medallions not only makes it super-quick to grill (please don't overcook pork tenderloin!), it also allows the marinade to add more of its flavor and makes an attractive presentation. I marinated this around 7 hours, rather than the 2 called for in the recipe. The magazine suggested serving with snow peas and brown rice. Cooking/passive work time includes 2 hours to marinate.
Units: US | Metric
Serving Size: 1 (139 g)
Servings Per Recipe: 6