| 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.”