Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Adapted from recipe at www.eatingwell.com
We only eat meat 1-2 times a week and when we do, this is a favorite.  This dish is light, yet filling, and goes well with broccoli and brown rice (Lundberg Farms Eco-Farmed CA Brown Basmati Rice) on the side.

• 1/4 cup reduced-sodium soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
  
• 2 tablespoons sugar (honey is a good substitute for sugar)
  
• 1 large clove garlic, peeled and finely grated or minced
  
• 1 tablespoon finely grated fresh ginger (The Ginger People Pantry Essentials Organic Minced Ginger)
• 1 fresh red Thai chile or cayenne chile pepper, stemmed, seeded and minced
• 1 tablespoon toasted sesame oil (Eden Organic Toasted Sesame Oil)
  
• 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions

Preparation

1. Whisk soy sauce and sugar/honey in a medium bowl until the sugar/honey is completely dissolved. Stir in garlic, ginger, chile and oil.
2. Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.
3. Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 5-8 minutes per side.