| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 8 | Servings | |
INGREDIENTS
| 1 | T | Chili powder, up to 3 |
| 1 | t | Salt |
| 1/4 | t | Ground ginger |
| 1/4 | t | Ground thyme |
| 1/4 | t | Pepper |
| 2 | Pork tenderloins, about 1 | |
| pound EACH |
INSTRUCTIONS
Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per side or until juices run clear or the internal temperature reaches 160F. YIELD: 8 servings Recipe by: Diana Steger Posted to EAT-L Digest 09 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar 10, 1997
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 17.9mg
Sodium: 319.3mg
Potassium: 105.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 5.8g