Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine all ingredients except green onions in a resealable plastic storage bag; seal and refrigerate at least 2 hours or overnight.
Remove tenderloins from marinade; discard marinade. Heat gas grill to medium and grill tenderloins in covered grill 15 to 20 minutes, until an instant-read thermometer inserted in center of meat reaches 155 to 160 degrees. Slice pork, garnish with green onion and serve immediately.
This recipe yields 4 servings.
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Protein: 36.5 grams
Fat: 13 grams
Calories: 363
Comments: When purchasing fresh ginger, look for a plump, unwrinkled piece. It is not necessary to peel ginger before grating just rinse and pat dry.
Formatted for MC6 06-18-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 152 Calories; 7g Fat (78.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 523mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.
