South-of-the-border Grilled Pork Tenderloin
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"I needed something fast with ingredients on hand. This recipe came up and what a winner it was. I did add 1 tablespoon of chili powder to the marinade. The secret to this one is to avoid using tenderloin that has been treated with a salt solution. I think that may have been the issue with prior reviewers who thought it might be the cut of meat that was off. Thank you for this fantastic keeper. Its a hit." - OaxacaCookinYield: 4 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pork
100% would make again (reviews)
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Notes South-of-the-border Grilled Pork Tenderloin Preparation
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 ~~ltreggie~~at;reggie.com> on Oct 28, 1997
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South-of-the-border Grilled Pork Tenderloin Reviews
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This was amazing! I was nervous about grilling the pork loin but it was perfect!
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This was so tender and wonderful! My kids went back for seconds!
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I needed something fast with ingredients on hand. This recipe came up and what a winner it was. I did add 1 tablespoon of chili powder to the marinade. The secret to this one is to avoid using tenderloin that has been treated with a salt solution. I think that may have been the issue with prior reviewers who thought it might be the cut of meat that was off. Thank you for this fantastic keeper. Its a hit.
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Really liked this , was tender , moist, and done great on grill. Thanks
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Good idea for a change of pace. I really must not have had the best cut of meat... mine had a far more whitish color than the one in the photo. The tenderloin was good, but not exceptional. Will make it again, but will look for a better pork tenderloin.
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Very good. Will make this again for sure.
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I thought it was very good! However, I felt it needed a kick so I added some crushed red pepper.
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I needed a fast and easy recipe for pork tenderloin and I chose this due to the prep/marinade time... It was excellent and flavorful, but probably would have been even better with a 1-2 hour if not more rest in the marinade. I would definitely make this again. I might add a little more spice to it... perhaps some jalapeno or red pepper flakes.
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Good flavor. I recommend marinading for a few hours instead of 30 minutes. Making it for the second time tonight.
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I needed a simple grilled dish with fabulous taste to prepare for our Church barbecue fundraiser. We choose this proven recipe and cooked up a total of 28 tenderlions. Super moist and perfectly delicious, they were everything I wanted them to be..and then some!! They were a huge hit with our congregation and were devoured as fast as they came off the grills.
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An excellent recipe that was seriously delicious! The combination of cilantro and citrus in the marinade complimented each other perfectly and infused the tenderloins with lots of South-of-the-Border flavor. This dish is easy enough for everyday, yet elegant enough for company. I will definitely make this many more times!
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[I made edits to this recipe.]
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The first ingredient is missing
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