(Yield: 6 servings)
1/4 cup Kikkoman Soy Sauce
1/4 cup grapefruit juice
2 medium-size serrano chilies, seeded and minced*
1 teaspoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 pork tenderloins, about 3/4 pound each
- Combine soy sauce, grapefruit juice, chilies, oil, cumin and pepper; pour over pork in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 1 hour.
- Place pork on grill 5 to 7 inches from medium-hot coals. Cook 20 minutes, or until meat thermometer inserted into thickest part registers 160ºF., turning over occasionally. (Or, broil tenderloins 4 to 5 inches from heat 15 minutes, or until meat thermometer inserted into thickest part registers 160ºF., turning over occasionally.)
- Let stand 5 minutes before carving. *Wash hands in warm soapy water after handling. Avoid touching eyes or face. Total Carbohydrates Per Serving: 1 gram
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