The ingredients:
- Pork tenderloin (fat scored, and sliced into 1-1.5 inch chops)
- Salt
- Black pepper
- Soy sauce
- Worcestershire sauce
- White vinegar
- Vegetable oil
- Ground ginger
- 3 packets Splenda
- Onion powder
- Garlic powder
The method:
I whisked together the marinade and dumped on the porky chops, into the fridge for 4+ hours.
Grilled on high heat roughly 5 minutes per side. Full post with pictures on my instagram!
I’m wanting to get back into ketovore for a bit so I’m cooking a bunch of protein to snack on. I’m also doing more intermittent fasting, shooting for a 16:8 type thing.