South-of-the-border Grilled Pork Tenderloin
Try this South-of-the-border Grilled Pork Tenderloin recipe, or contribute your own."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." - OaxacaCookin
Yield: 4 Ready in 45 minutes
316 people trying soon
Verified by stevemur
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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?