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.