This recipe actually uses tenderized pork temple cutlets. It is my understanding they are cheek meat from the hog. They are little medallions of pork. They are very common in the midwest and most people bread and fry them or put them in a crockpot with mushroom soup. This recipe marinades and then grills them. This is one of my favorite pork recipes. This is a very economical dish as these cutlets are always on sale.
Combine marinade ingredients and pour over cutlets in the bag. Refrigerate for for several hours mixing the bag around every so often. I like to do this for at least a day.
Drain cutlets after marinading and reserve juice if desired (suggestion later). Thread cutlets on skewers by size for outdoor grill. This is not necessary but makes them easier to turn. I do not do this for my countertop grill.
Grill cutlets for a couple of minutes on each side until done. (Larger ones may take another minute or two.) Serve with fried rice and a side salad.
I have also done these as an appetizer using the marinade. Simmer leftover marinade for a few minutes and strain if needed. Place grilled cutlets in a crockpot and pour marinade over them. Hold on low for a few hours.