South-of-the-border grilled pork tenderloin

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 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

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

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