Ginger Citrus Soy Marinated Pork Tenderloin →

Pork Tenderloin is a tender, delicious, very low fat source of protein if you don’t overcook it. Very easy to make, it takes no more than 15 minutes to prepare the marinade; you can marinate for about 2-3 hours up to 6 hours. The meat is naturally tender, so you don’t need vinegar in the marinade to tenderize it. The result is a delicious caramelized garlic-ginger-citrus flavored tenderloin.

Serves 4
Ingredients:

• 1/3c. orange marmalade

• 1 lg. garlic clove

• 1 teaspoon minced ginger

• 2 tablespoons soy sauce

• ½ teaspoon Chili Sesame oil (optional)

• 2 pounds pork tenderloin

Preparation:

1. Combine the first four ingredients; reserve ¼ cup of marinade for basting.

2. Add pork to the remaining marinade and prick all over.

3. Cover and refrigerate for 2-3 or up to 6 hours.

4. Cook over a medium grill (about 375-400 degrees) for about twenty minutes (turning every 5 minutes), or until the thermometer registers 145. (Don’t overcook or the pork will be tough.)

5. Baste with reserved marinade for the last 5 minutes.

6. Remove from grill to a platter and tent for 3-5 minutes.

7. Slice across the grain 1/4-1/2 inch slices.

Serve with rice and grilled veggies, a green salad, or the Asparagus and Tomato Salad on this site.

Wine pairing: a medium-bodied red wine with some fruit-forward like a Merlot or Cotes du Rhone, or try a food-friendly Dry Riesling.

Philippine Grilled Pork Tenderloin →

This pork dish from the Philippines is delicious and low-fat due to the lean pork tenderloin and small amount of oil in the marinade. The dipping sauce is sour, salty, savory, piquant, and full of umami. You could add “sweet” to this meal by serving a side of colorful sauteed carrots with or without a raspberry glaze achieved by adding a tablespoon or two of raspberry preserves to the carrots while you sautee them in butter.

Serves 6

Ingredients:

• 2 pounds of pork tenderloin cut into ½ inch thick medallions

• ¼ cup white vinegar

• ½ cup soy sauce

• 2 tablespoons minced garlic

• 6 thin slices of ginger minced

• ½ teaspoon sesame oil

• ¼ teaspoon red pepper flakes (or ¼ teaspoon chili oil)

Preparation:

1. Place the sliced pork in a single layer in a baking dish.

2. Mix the vinegar, soy sauce, garlic, ginger, sesame oil, and chili flakes and pour over pork slices.

3. Refrigerate and marinate about 4 hours; if necessary flip the slices over after a couple of hours to make sure both sides of the pork slices receive the marinade.

4. Preheat your grill or broiler.

5. Reserve marinade and set aside.

6. If broiling, broil medallions about 7 minutes per side about 4 inches from the flame

7. If grilling, grill over a medium-hot grill for 5 minutes per side; check doneness with an insta-read thermometer. Pork will be “medium-done” at 145 degrees and slightly pink in the middle.

8. While pork is cooking, bring the marinade to a boil in a saucepan and reduce by ¼. Serve as a dipping sauce for the pork.
   

Traditionally served with white rice and vegetables.

Adapted from: Low Fat and Loving It: Ruth Spear, Warner Books, 1991.