Garlic & pepper \"bomb\" roast pork

Yield: 6 servings

Measure Ingredient
½ cup Nonfat plain yogurt
½ teaspoon Ground cumin
2 eaches Pork tenderloin; well-trimd (about 12 oz. each)
\N x Salt
\N x Freshly ground black pepper
4 eaches Cloves garlic; minced
1 each (to 2) Jalapenos; finely chopped

In a shallow dish just large enough to hold pork, stir together yogurt and cumin.

Butterfly pork tenderloins by cutting down the length of the meat halfway through, then opening it up like a book. Season all sides of the meat with salt and pepper; then sprinkle the garlic and jalapenos over the cut sides of the meat. Fold the tenderloins back to the original shape and press so that the sides adhere.

Place the tenderloins in the yogurt marinade, turning to coat completely. Refrigerate 1 to 3 hours, returning to room temperature to cook.

Prepare a medium-hot fire. Oil grill rack or coat with non-stick vegetable spray. Grill pork, turning occasionally and brushing with marinade, for a total of 15 to 18 minutes, until cooked through. Let the meat stand about 5 minutes, then slice and arrange on a platter.

Makes 6 servings.

PER SERVING: 175 calories; 27g protein; 5g total fat (including 2g sat fat); 80mg cholesterol; 3g carbohydrates.

Seen in THE OLYMPIAN, 7/26/95 (possibly from "Low-Fat Grilling" by Melanie Barnard, Harper, $10), attributed to Gannett News Service.

Sorry about the mix-up in sources...the credit for Ms. Barnard's book is given only <<after>> the heading for the recipe preceding this one, and not before all of the grouped recipes, so I am uncertain whether or not they're all from the same book.

Apologies to all from iRis gRayson.

Submitted By IRIS GRAYSON On 07-30-95

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