Pad Thai Marinated Pork Tenderloin
Preparation time: 15 minutes I Cook time: 15 minutes I Servings: 4 I WW Points Plus: 6 points for 3 pieces & 2Tbsp glaze
1 pound lean pork tenderloin
1 Tbsp brown sugar
1/2 soy sauce
1 tsp fresh ginger, grated
1 tsp minced garlic
1 green onion, chopped
2 Tbsp cilantro, chopped
2 Tbsp rice wine vinegar
1 Tbsp fish sauce
Pinch of crushed red pepper
1/4 cup dry red wine
Trim the tenderloin of any excess fat. Rub the minced garlic and ginger over the meat. In a bowl, combine the brown sugar, scallion, cilantro, soy sauce, fish oil, olive oil, and crushed red pepper
Add the tenderloin and turn to coat. Marinate in the fridge for 8-10 hours (or overnight). Remove pork from the marinade and grill on high heat for about 10 minutes.** (about five minutes on each side).
Allow to cool on a plate with tented tinfoil for about 5 minutes. Meanwhile, combine cornstarch and water and stir until smooth. In a small saucepan pour the marinade and red wine in and bring to a boil. Reduce heat and slowly add in cornstarch/water mixture. Sauce will thicken.
Slice the pork and serve with a drizzle of sauce. Garnish with fresh chopped scallions.