South-of-the-border Grilled Pork Tenderloin

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4 Servings
Pork
American
Dinner Pork Grill Lime Lemon Onion Olive oil Garlic Cilantro Meats Main dishes Low fat Diabetic American

1/4 cup Finely chopped fresh joram or 1 tbsp crushed dried marjoram
1/4 cup Finely chopped antro
1/4 cup ced onion
1 clove lic minced
1 teaspoon Freshly und pepper
1 teaspoon ve oil
2 k tenderloins 10 oz ea trimmed of fat
1 Lime; juice and ted zest
1 on; juice and grated zest

In a small bowl, combine everything but pork. Place tenderloins in a shallow glass baking dish. Pour marinade over them and turn meat to coat evenly. Refrigerate for 30 minutes. Remove meat from marinade and grill, 4 inches (10 cm) from source of heat, over medium-hot coals for 10 to 12 minutes or broil until internal temperature reaches 140F (60C), turning once and basting occasionally with marinade. Slice and serve. (Makes 4 servings) Per serving: calories, 199 protein, 31 g carbohydrate, 3 g fat, 6 g (calories from fat, 27%) dietary fiber, trace cholesterol, 99 mg sodium, 74 mg potassium, 646 mg Exchanges: 4 low-fat meat Joslin Diabetes Gourmet Cookbook Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork ~~ltreggie~~at;reggie.com and gt; on Oct 28, 1997


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