Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Don't heat up your house. Heat up the grills with this sweet and spicy low-sodium soy-marinated pork tenderloin medallions.

Pick N Save is helping me out with pork tenderloin on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $6.99 and I got it for $1.99/lb. to make my featured recipe today.

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
Ingredients:
1/4 cup reduced-sodium soy sauce
2 Tbs sugar
1 large clove garlic, peeled and finely grated or minced
1 Tbs finely grated fresh ginger
1 fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
1 Tbs toasted sesame oil
1 1/2 lbs pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions

Directions:
1. Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.

2. Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.

3. Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

TIP: 
Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4-inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon or more to taste of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, in a air-tight, for up to 3 months. 

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 299.45
Calories From Fat (35%) 104.4
% Daily Value
Total Fat 11.61g 20%
Saturated Fat 3.67g 33%
Cholesterol 106.6mg 53%
Sodium 504.35mg 21%
Potassium 615.03mg 18%
Total Carbohydrates 11.66g 5%
Fiber 0.78g 3%
Sugar 4.56g
Protein 35.62g 56%

Recipe Type: Grill, Healthy, Main Course, Pork

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/grilled_pork_tenderloin_marinated_in_spicy_soy_sauce.html

Recipe Cost: $12.75 ($5.25on sale)
Serving Cost: $2.13 ($0.88 on sale)

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Grilled Steaks

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

They are having a HUGE steak sale at Pick N Save this week! Beef Tenderloin for $5.99/lb and it's normally $8.99/lb! We treated ourselves to a couple of them and ate like kings for a night:-) Steaks for $15.28 for four people?? That's awesome!
My husband Jeff makes the best grilled steaks anywhere. When I asked him to write down the recipe for me to post, he said, "They are just plain old steaks.). So, that's what I called it.
Here is what I am serving this week:

Sunday: Jeff's "Plain Old Steaks" Steak (see recipe below)

Monday: Semi-Homemade Spaghetti Dinner

Tuesday: Garlic Chicken Risotto

Wednesday: Fried Fish and French Fries

Thursday: Eat Out (Soccer tonight:-)

Friday: Left Over Buffet

Jeff's "Plain Old Steaks" Steak4 Servings

2 lb Beef Tenderloin
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Garlic Powder
1 Tbsp Minced Onions
2 Tbsp Worcestershire sauce

1. Take steaks out of frig for 10 minutes before seasoning them to take the chill off.

2. Season the steaks with salt, pepper, garlic powder and minced onions. Pat the steaks down to make it stick. Place the seasoned steaks in a food storage bag with the Worcestershire sauce. Close the bag and tumble to mix. Allow to set for 10 minutes.

3. Throw steaks on a screaming hot grill. Cook to desired finish (i.e. rare, medium, etc.) about 5 minutes a side.

4. Allow steaks for rest for 10 minutes before serving to redistribute the juices. Serve with sauteed mushrooms and baked potatoes.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287.71
Calories From Fat: 205.68
Total Fat: 22.42g
Saturated Fat: 9.09g
Cholesterol: 71.00mg
Sodium: 412.50mg Potassium: 368.02mg
Total Carbohydrates: 2.20mg
Fiber: 0.14g
Protein: 18.06g
Recipe Author: Jeff Ewing

Recipe: $18.28 ($15.28 w/sale)
Serving: $4.57 ($3.82 w/sale)

Grilled Strawberry Shortcake

I know that everyone is thinking about school and fall but, I am not willing to give up on summer yet.

This is my favorite summer dessert and although it is perfect finish to your grill party, it is elegant enough for any fancy dinner party. My husband says that I should to charge $15 a plate in "one of those swanky restaurants". The key to this dish is that the shortcake is grilled. So, you get a crunchy base for the strawberries to soak into. The whipped cream offers a smooth finish. It is light as air and it looks like it is floating on water here. Enjoy!


Ingredients:
6 store-bought short cakes
1 pint of strawberries, hulled and cut into bite-size pieces
1 cup sugar
4 oz whipped cream
Mint sprigs for garnish

Directions:
1. Heat strawberries and sugar in a small saucepan over low heat until a sauce is formed.

2. Grill the shortcakes on medium heat until it is lightly marked on both sides. It should be slightly crunchy but not burnt.

3. To assemble, place one grilled shortcake on a serving dish. Top this with a few scoops of the strawberry mixture. Finish with a dollop of whipped cream and garnish with a sprig of mint if desired.

Makes 6 Servings

Grilled Citrus Salmon with Lemon Rice and Cucumber Salsa

This moist salmon dish is bursting with the wonderful tartness of lemon and lime. It is a pefect light lunch or dinner for warm summer days and nights when you don't want a heavy meal bringing you down. Thanks Martha Stewart for the inspiration and the sauce recipe!

Salmon

4 Salmon fillets

Olive Oil for rubbing

Salt and pepper for taste

Citrus Sauce

Lemon Rice

2 cups instant rice

2 cups water

2 tbsps butter

1 Lemon, zested and juiced

Cucubmer Salsa

1 medium cucumber, cut into 1/8-inch chunks

1/4 cup chopped onion

1 tbsp fresh parsley, chopped

1 Lime, juiced

2 tbsp olive oil

Salt and pepper to taste

1. Rub salmon with olive oil and season with salt and pepper. Place salmon skin-side up on a hot grill pan. It need to be hot to get a good sear for a crispy skin and to lock in the juices. Cook 5 minutes a side.

2. While the salmon is grilling, prepare the Lemon Rice. Add all ingredients in a microwave-safe bowl. Cover and cook on high for 5 minutes. Let sit for 5 more minutes before serving.

3. While the rice is cooking, make the Cucubmer Salsa. In a medium bowl, toss cumcumber, onion and parsley together. In a small bowl, whisk lime juice and olive oil together until it thickens slightly. Season with salt and pepper.

4. To serve, scoop a mound of Lemon Rice in the middle of a dinner plate. Top the rice with the salmon and drizzle with Citrus Sauce . Spoon the Cucumber Salsa around the rice and salmon. Garnish with additional parsley and grilled lemon wedge, if desired.

Serves 4