| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Low fat, Main dishes, Meats | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <reggie@reggie.com> on Oct 28, 1997
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”