Use some of the same ingredients in the sautéed snap peas (garlic, ginger and scallion) for simplicity and serve with quinoa pilaf for a balanced (and beautiful) meal!
Serves 8 (4 ounces each)
- Zest of 1 orange
- ¼ cup orange juice
- ¼ cup low sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon fresh ginger (~ 1 inch piece), finely chopped
- 2 teaspoons hot chili sauce (such as Sambal Oelek), less if you prefer it milder
- 1 teaspoon honey
- 2 garlic cloves, finely chopped
- 1 scallion (both white and green parts), thinly sliced
- 2 (1 pound) pork tenderloins, trimmed of fat
- 1 teaspoon ground coriander
Combine the first nine ingredients (zest – scallion) in a large gallon size zip-lock plastic bag; add pork. Seal and marinate in the refrigerator 4 hours or overnight, turning occasionally.
Prepare grill to medium-high heat.
Remove pork from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil (IMPORTANT that it boils to kill any bacteria from the raw pork juices); cook 1 minute. Remove from the heat and reserve it for serving on top of the pork.
Dust the pork with the coriander and place on the preheated grill. Brown the pork on all sides then move to indirect heat to cook to desired doneness, about 10 – 12 minutes.
Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice pork on the bias and place on a serving platter with the boiled marinade.
Nutritional Info/Serving: 239 Calories, Fat 9 g, Protein 32 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving: 1 Red
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