1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 large clove garlic, peeled and finely grated or minced
1 tablespoon finely grated fresh ginger
1 fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
1 tablespoon toasted sesame oil
1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallion
DIRECTIONS
In a medium bowl, dissolve sugar well in soy sauce. Mix in garlic, ginger, chile and oil.
Put pork in a resealable plastic bag to marinate. Turn the bag occasionally for an even coating. Chill for 2 hours.
Set grill to medium heat. Take the pork off the marinade, discarding the liquids. Grill the medallions for about 5 minutes for each side or until cooked through.
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