|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||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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