We continue to monitor COVID-19, flu and other respiratory viruses in our communities. Read the most current information about prevention, testing and where to go if you're sick.
2 pork tenderloin fillets (about 1-1/2 pounds total)
2 tsp coarse ground pepper
1/4 cup soy sauce
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp fresh ginger root, chopped
Mix marinade ingredients in plastic container or sealable plastic bag big enough to hold tenderloin fillets. Add in pork and coat fillets well. Refrigerate 6 hours or overnight.
When ready to cook, pat dry with paper towel and encrust with coarse pepper. Cook on hot grill about 15 minutes per side, until meat reaches internal temperature of 145°F. Let rest at least 3 minutes before slicing.
Each serving contains about 143 calories, 1 g carbohydrates, 24 g protein, 4 g fat, 402 mg sodium, and 0 g fiber.
Erectile dysfunction affects over 30 million U.S. men? Click hereto learn how we can help.
