- 1/4 cup low-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon dried rosemary, crushed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dry mustard
- 2 (1-pound) pork tenderloins, trimmed
- Cooking spray
- calories 179
- caloriesfromfat 38 %
- fat 7.5 g
- satfat 1.8 g
- protein 23.1 g
- carbohydrate 2.8 g
- fiber 0.2 g
- cholesterol 63 mg
- iron 1.4 mg
- sodium 349 mg
- calcium 13 mg
How to Make It
Combine first 8 ingredients in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator at least 8 hours.
Remove pork from bag, reserving marinade. Place pork on grill rack coated with cooking spray. Cover and grill 24 minutes or until a thermometer registers 155° (slightly pink), turning once. Remove pork from grill; cover with foil, and let stand 10 minutes.
While pork stands, bring marinade to a boil in a small saucepan; boil 1 minute. Serve sauce with pork.
Note: To roast pork in the oven instead of grilling, place on a broiler pan coated with cooking spray. Bake in a preheated oven at 450° for 25 to 30 minutes or until a thermometer registers 155° (slightly pink). Cover with foil; let stand 10 minutes.