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Ingredientes
- 2 Tbsp. liquid honey
- 4 clv garlic, chopped
- 2 Tbsp. soy sauce
- 1 Tbsp. grated ginger, root
- 1 Tbsp. vegetable oil
- 1 Tbsp. rice vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp warm pepper sauce
- 3 x pork, tenderloins
Direcciones
- In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and warm pepper sauce. (Make-ahead: In shallow glass dish, pour honey mix over pork, turning to coat. Cover and chill for up to 24 hrs, turning occasionally.)
- Brush pork with half of the honey mix; place on greased grill over medium-high heat. Close lid and cook for 10 min; turn and brush with remaining honey mix. Cook for 8 min or possibly till juices run clear when pork is pierced and just a hint of pink remains inside.
- Transfer to cutting board; tent with foil and let stand for 5 min. Chill 1 of the tenderloins till cool; wrap and chill for up to 2 days. Thinly slice remaining 2 tenderloins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 60 | 40% |
| Total Fat 6.77g | 8% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 28mg | 9% |
| Sodium 623mg | 26% |
| Potassium 261mg | 7% |
| Total Carbs 10.49g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 8.82g | 6% |
| Protein 11.97g | 19% |
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