South-of-the-border Grilled Pork Tenderloin
| 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 | t | Freshly ground pepper |
| 1 | t | 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 | ||
| mg potassium, 646 mg |
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, 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
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 35.7mg
Sodium: 26.5mg
Potassium: 208mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 11.6g