- In a bowl, whisk together the Kikkoman® Gluten-Free Soy Sauce, maple syrup, Dijon mustard, oil, garlic and ginger. Measure out 2 tablespoons of the marinade and transfer to a small bowl. Place the pork tenderloin in a large resealable bag and pour the remaining marinade over, turning the bag to coat the meat. Let sit at room
- Preheat a grill or grill pan to medium-high. Remove the pork from the marinade and pat dry (if it was refrigerated, let it come to room temperature).
- Clean and oil the grill grates (or grill pan). Place the pork on the grill. Cover and cook, turning the pork every 3-4 minutes, until it’s evenly browned on all sides and the internal temperature reaches 140ºF, about 10-15 minutes (the pork will continue cooking as it rests). Transfer the pork to a large piece of heavy-duty aluminum foil and crimp up the edges to make a packet. Pour the reserved marinade over the pork. Wrap the pork tightly and let sit 10 minutes.
- Transfer the pork to a cutting board and slice. Drizzle with the juices from the foil packet, and garnish with scallions.
Recipe created in partnership with Nicki Sizemore, @FromScratchFast