4 Serves
480 Mins
In a large bowl, combine the pork tenderloin with the ginger and your chosen marinade ingredients. Transfer the mixture into a Ziploc bag, seal it tightly, and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
117 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
63 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
20 mg / 1,250 mgPotassium
1132 mg / 4,700 mgSodium
1022 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
80 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Preheat your grill to medium heat. Remove the pork tenderloin from the Ziploc bag and discard the excess marinade.
Place the pork tenderloin on the grill and cook for 15 to 20 minutes. Use a meat thermometer to ensure the internal temperature reaches 155 to 71°C.
Remove the pork from the grill, slice it into medallions, and garnish with freshly chopped green onions before serving.
25
g95
g20
g
Yemeni
