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
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.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4|
|Calories from Fat: 115 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 109.2mg||34 %|
|Sodium 220.4mg||8 %|
|Potassium 810.6mg||21 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.8g|
|Protein 35.4g||51 %|
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Calories per serving: 369
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