Side Pannel
South-Of-The-Border Grilled Pork Tenderloin
South-Of-The-Border Grilled Pork Tenderloin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Low Fat, Meat, Diabetic
Ingredients List
- 1/4 c Finely chopped fresh
- -marjoram, or 1 tablespoon
- -crushed dried marjoram
- 1/4 c Finely chopped cilantro
- 1/4 c Minced onion
- 1 Clove garlic; minced
- 1 ts Freshly ground pepper
- 1 ts Olive oil
- 2 Tenderloins pork; 10 oz ea,
- -trimmed of fat
- 1 Lime; juice and grated zest
- -of
- 1 Lemon; juice and grated zest
- -of
Directions
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
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
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