South-of-the-border grilled pork tenderloin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely chopped fresh marjoram, or 1 tablespoon crushed dried marjoram |
| ¼ | cup | Finely chopped cilantro |
| ¼ | cup | Minced onion |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Freshly ground pepper |
| 1 | teaspoon | Olive oil |
| 2 | Tenderloins pork; 10 oz ea, trimmed of fat | |
| 1 | Lime; juice and grated zest of | |
| 1 | Lemon; juice and grated zest of | |
Directions
In a small bowl, combine everything but pork. Place tenderloins in a shallow glass baking dish. Pour marinade over them and turn meat to coat evenly. Refrigerate for 30 minutes.
Remove meat from marinade and grill, 4 inches (10 cm) from source of heat, over medium-hot coals for 10 to 12 minutes or broil until internal temperature reaches 140F (60C), turning once and basting occasionally with marinade. Slice and serve. (Makes 4 servings) Per serving: calories, 199 protein, 31 g carbohydrate, 3 g fat, 6 g (calories from fat, 27%) dietary fiber, trace cholesterol, 99 mg sodium, 74 mg potassium, 646 mg
Exchanges: 4 low-fat meat Joslin Diabetes Gourmet Cookbook Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork <reggie@...> on Oct 28, 1997