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Asian inspired pork, 2 carb
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| Marinade | |
| 3 tbsp | soy sauce |
| 1 tbsp | Splenda granular |
| 1 tbsp | sesame oil |
| 1 tbsp | creamy peanut butter |
| 1 tbsp | minced fresh ginger |
| 1 large clove | garlic, minced |
| 1-2 tsp | Tabasco, (to taste) |
| 1 tsp | curry powder |
| 1/2 tsp | salt |
| 1-1/2 pounds | pork tenderloin, (2 each), silverskin trimmed |
How To Prepare: Combine marinade ingredients. Set aside 2 tbsp of mixture for basting the meat as it grills. Put the rest of the marinade into a plastic bag and add the pork. Let marinate at least 2 hours or preferably overnight. Remove from marinade and using a paper towel, pat the tenderloins to remove excess marinade. This makes them sear better when placed on the grill. Allow the meat to sit at room temperature approximately 20 minutes while the grill is heating up (to take the chill off).
Preheat gas grill to high. Oil grill rack. Grill pork 3 minutes per side (that's four sides, not 2), brushing with reserved marinade when you turn it. Remove from grill and let sit, tented with foil for 5-6 minutes (don't skip this step...it finishes the cooking and allows the juices to redistribute into the meat).
Number of Servings: 5
Carbs per serving - include all nutritional information if known: Net 2 grams carbs
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