• 4 large cloves garlic, chopped
• 1 Tbs. plus 1 tsp. soy sauce
• 1 Tbs. plus 1 tsp. fresh ginger root, grated
• 1-1/4 tsp. Dijon mustard
• 3-1/2 Tbs. fresh lime juice
• 1/3 cup olive oil
• 1/8 tsp. cayenne, or to taste
• 4 pork tenderloin steaks

Blend first 7 ingredients with salt and pepper to taste in a blender or food processor. Combine pork with marinade in a large sealable plastic bag. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork in the refrigerator, turning occasionally, at least 1 day and up to 2 days.

Prepare grill. Remove pork from refrigerator and let stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill 15-20 minutes on an oiled rack set 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F.

Per serving: calories 120, fat 5.7g, 43% calories from fat, cholesterol 35mg, protein 13.4g, carbohydrates 3.8g, fiber 0.3g, sugar 1.0g, sodium 352mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 1.8

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The recommended wines are: Gewürztraminer, Burgundy, or Riesling.