jamaican pork tenderloin
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- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean pork tenderloin |
| 3 tablespoons | Fresh lime juice |
| 1 tablespoon | Bottled chopped jalapeno peppers |
| 1 teaspoon | Bottled minced fresh garlic |
| 1 teaspoon | Bottled minced fresh ginger root |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground allspice |
| Vegetable cooking spray | |
| ¼ cup | Mango chutney |
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 ¼-inch-thick slices. Serve with chutney.
Recipe by: Cooking Light, May 1994, page 116 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.
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