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Spicy Pork Tenderloins With Chili And Black Vinegar
6servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Spicy Pork Tenderloins With Chili And Black Vinegar
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.
6servings
1⁄6 recipe
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Step-By-Step Instructions:
- 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.
- Preheat grill to medium-high heat and place on grill grate. Cook over direct heat for 15–18 minutes, turning occasionally until cooked through and crusted on the outside.
Nutrition facts
6 Servings
-
Serving Size
1⁄6 recipe
- Amount per serving Calories 175
-
Total Fat
5g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 80mg
- Sodium 145mg
-
Total Carbohydrate
2g
- Dietary Fiber 0g
- Total Sugars 1g
- Added Sugars 0g
- Protein 29g
- Potassium 480mg
- Phosphorous 265mg
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
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