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.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1⁄4 cup low sodium soy sauce (I subbed tamari)
• 2  tablespoons sugar
• 1  large garlic clove, peeled and minced
• 1  fresh  Thai chile, stemmed, seeded and minced (I subbed a fresh, long, red cayenne)
• 1  tablespoon  finely grated fresh ginger
• 1  tablespoon  toasted sesame oil
• 1 1⁄2 lbs  pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions (*see note below)

Directions

1. In a medium bowl, whisk soy sauce and sugar until the sugar is completely dissolved; stir in garlic, ginger, chile and oil.
2. Place pork in a heavy duty, resealable plastic bag and add marinade; squeeze air out and seal. Turn the bag to coat the medallions, then refrigerate for 2 hours, turning the bag once to redistribute the marinade. (I marinated several hours, turning at least every couple of hours.).
3. Preheat grill to medium. Remove pork from marinade (discard marinade); grill until just cooked through, 3 to 5 minutes per side.
4. *Note: I've seen several questions and a bit of confusion in the forums here regarding pork tenderloin versus pork loin roast. They are not the same. Pork tenderloin is a very lean, tender cut from the loin section. It is long and slender, and usually weighs between 3/4 and 1 1/2 pounds. It has a mild flavor, so it benefits from being prepared with a rub, marinade or sauce, but does NOT benefit from extended cooking. To keep tenderloin juicy, make sure you don't overcook it. Contrary to rules from the past, most pork now is safe and best enjoyed still slightly pink in the center ;).