Also would be delicious made with chicken instead of pork...
Ingredients:
4 pork tenderloins (about 1 pound each)
3/4 cup ketchup
1/3 cup reduced sodium soy sauce
3 Tbsp packed brown sugar
3 Tbsp sweet Mirin cooking wine or lime juice
1 Tbsp grated fresh ginger
4 cloves minced garlic
Lime wedges and fresh herbs (optional)
Directions:
Place pork in a large, heavy self-sealing plastic bag set in a shallow dish; set aside.
For marinade, in a small bowl combine ¾ cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain pork, reserving marinade. For a charcoal grill arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes more or until an instant read thermometer registers 155 degrees F when inserted into the thickest part of the meat. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The meat’s temperature will rise 5 degrees F during standing.)
Meanwhile, place reserved sauce mixture in a small saucepan; heat through. Pass sauce with pork. Garnish with lime wedges and fresh herbs.
Nutrition Facts:
Calories 206, Total Fat 4g, Saturated Fat 1g, Monounsaturated Fat 2g, Polyunsaturated Fat 0g, Cholesterol 74 mg, Sodium 652mg, Carbohydrate 17g, Total Sugar 15g, Fiber 0g, Protein 25g, Daily Values. Vitamin A 0%, Vitamin CX 9%, Calcium 2%, Iron 10%, Percent Daily Values are based on a 2,000 calorie diet.
