2 pork tenderloin fillets (about 1-1/2 pounds total)
2 teaspoons coarse ground pepper
1/4 cup soy sauce
1 teaspoon Dijon mustard
1 clove garlic, minced
2 teaspoons fresh ginger root, chopped
Mix marinade ingredients in plastic container or sealable plastic bag big enough to hold tenderloin fillets. Coat fillets well and 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.