Total Time: 25 minutes
- 2 pork tenderloins
- 2 Tbsp garlic, minced
- 2 Tbsp ginger, grated
- 1/3 cup low sodium soy sauce
- 1 Tbsp garlic chili paste
- 2 Tbsp fresh parsley
- 10 sandwich buns
Cut tenderloins crosswise into 1-inch pieces; flatten with heel of hand to about 1/8-inch thickness and place in shallow pan.
Combine remaining ingredients and pour over pork cutlets; cover and refrigerate for up to four hours.
Remove pork from marinade (discard remaining marinade) and grill over medium-hot coals just until nicely browned; about 2-3 minutes per side.
Serve on sandwich buns if desired.
132 calories, 20 g protein, 4 g fat, 649 mg sodium, 60 mg cholesterol, 1 g saturated fat, 3 g carbohydrate, 0 g fiber