Jamaican pork tenderloin

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
\N \N 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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