Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Finely chopped fresh marjoram, or 1 tablespoon crushed dried marjoram |
¼ cup | Finely chopped cilantro |
¼ cup | Minced onion |
1 \N | Clove garlic; minced |
1 teaspoon | Freshly ground pepper |
1 teaspoon | Olive oil |
2 \N | Tenderloins pork; 10 oz ea, trimmed of fat |
1 \N | Lime; juice and grated zest of |
1 \N | Lemon; juice and grated zest of |
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