| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Jamaican |
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork tenderloin |
| 3 |
tb |
Fresh lime juice |
| 1 |
tb |
Bottled chopped jalapeno peppers |
| 1 |
ts |
Bottled minced fresh garlic |
| 1 |
ts |
Bottled minced fresh ginger root |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground allspice |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Mango chutney |
INSTRUCTIONS
Trim fat from pork.
Combine lime juice and next 5 ingredients in a large zip-top heavy-duty
plastic bag. Add pork; seal bag, and marinate in refrigerator 30 minutes.
Remove pork from bag, reserving marinade.
Coat grill rack with cooking spray; place over medium coals. Place pork on
rack; cover and cook 27 minutes or until meat thermometer registers 160
degrees, turning and basting pork occasionally. Yield: 4 servings (serving
size: 3 ounces pork and 1 tablespoon chutney).
Per serving: 172 Calories; 4g Fat (21% calories from fat); 24g Protein; 9g
Carbohydrate; 74mg Cholesterol; 235mg Sodium
Serving Ideas : Cut into 1/4-inch-thick slices. Serve with chutney.
Recipe by: Cooking Light, May 1994, page 116
Posted to MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.
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