Grilled Pork Tenderloin
Serve with your choice of sides.

Serves 6

• 1/2 cup soy sauce
• 1/2 cup white wine
• 4 green onions, chopped
• 2 cloves garlic, pressed
• 1/2 teaspoon pepper
• Enough grated fresh ginger to cover bottom of marinating dish
• 2 pounds pork tenderloin

Combine soy, wine, onions, garlic and pepper. Pour over grated ginger. Add tenderloin and coat all sides. Marinate refrigerated at least 12 hours.

Preheat oven to 325º if baking. Or drain tenderloin, reserving marinade and cook over hot coals until internal temperature reaches 160º. If baking, cook uncovered until tenderloin reaches the same temperature, for about 1 hour.

While pork is cooking, strain marinade, and boil for about 5 minutes. To keep pork moist after cooking, pour marinade over tenderloin and cover with foil. Or place in a warming drawer set on moist.

Per Serving: 213 Calories; 5g Fat (24.2% calories from fat); 2g Saturated Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 1450mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

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