- Cut a pork tenderloin into half-inch thick cutlets. Rub each pork tenderloin with a teaspoon of olive oil, a pinch of kosher salt and fresh ground pepper. Preheat the outside grill to 350 degrees Fahrenheit. Place the pork tenderloin cutlets on the grates and grill for about three minutes each side until the internal temperature of the pork reaches 155 degrees on a meat thermometer.
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Combine in a gallon-size sealing plastic bag 1/4 cup of soy sauce, 1/4 cup of sucralose and brown sugar blend (such as Splenda), 3 tbsp. of grated fresh ginger and 1 tbsp. of olive oil. Place a pork tenderloin inside the bag and marinate overnight or for at least four hours. Turn the bag periodically to ensure the marinade reaches all the pork.
Remove the pork from the bag and pat completely dry. Place in an oven preheated to 425 degrees and place the tenderloin on a roasting pan in the oven. Roast the pork in the oven for about 15 minutes or until a meat thermometer reads 155 degrees when inserted in the middle. - Combine in a bowl 1 tbsp. olive oil, 1 minced garlic clove, 1 tsp, of ground cumin, 1 tsp. of ground cinnamon, 1 tsp. of ground cloves and 1 tsp. of kosher salt. Place the pork tenderloin in the bowl and roll the pork around in the rub. Preheat an oven to 450 degrees F. and place the pork on a roasting pan. Roast for fifteen minutes or until a meat thermometer reads 155 degrees.
