Published January 30, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 8
Total Time: 40 min
Prep Time: 10 min | Cook Time: 10 min
Glazes are a great way to add flavor to any grilled meat. The trick is not to add them as you put the meat on the grill. Glazes tend to be very sugary and it will burn long before the meat is done. So just brush the glaze on a minute or two before removing the meat from the grill.
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Serving size: |
1/4 pound of pork |
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Calories per serving: |
359 |
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Total Fat 11.0g |
17% |
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Cholesterol 91mg |
30% |
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Sodium 760mg |
32% |
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Serving size: |
1/4 pound of pork |
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Calories per serving: |
359 |
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% Daily Value* |
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Total Fat 11.0g |
17% |
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Saturated Fat 2.6g |
13% |
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Cholesterol 91mg |
30% |
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Sodium 760mg |
32% |
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Total Carbohydrate 28.0g |
9% |
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Dietary Fiber 3.6g |
14% |
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Sugars 15.0g |
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Protein 34.0g |
47% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 2 pounds pork tenderloin
- 1 cup hoisin sauce
- 6 tablespoons seasoned rice vinegar
- 6 tablespoons apple juice or cider
- 6 tablespoons maple syrup
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon fresh orange juice
- 1/2 to 1 teaspoon hot sauce
- 1 garlic clove, minced
Step by Step:
- Cut tenderloin into slices (medallions) approximately 1 to 1 1/4-inch thick. Set aside at room temperature for 30 minutes.
- Meanwhile, whisk together hoisin sauce and next 7 ingredients.
- Grill pork medallions over direct, medium-high heat 5 minutes, brushing exposed side with glaze 1 minute before flipping. Turn medallions and cook 3 to 4 minutes or until cooked to desired consistency, brushing with glaze the last minute.
- Remove and let stand 5 minutes before serving with remaining glaze.
