South-of-the-border Grilled Pork Tenderloin

South-of-the-border Grilled Pork Tenderloin

Ready in 45 minutes

Try this South-of-the-border Grilled Pork Tenderloin recipe, or contribute your own. "collxweeknight" and "collxdf" are two of the tags cooks chose for South-of-the-border Grilled Pork Tenderloin.

"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

Top-ranked recipe named "South-of-the-border Grilled Pork Tenderloin"

4.2 avg, 18 review(s) 100% would make again

Ingredients

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1/4 cup fresh marjoram; Finely chopped or 1 tbsp crushed dried marjoram
1/4 cup cilantro; Finely chopped
1/4 cup Onion; minced
1 clove Garlic; minced
1 teaspoon Black Pepper; freshly ground
1 teaspoon olive oil
2 Pork tenderloins; 10 oz ea trimmed of fat
juice and zest of 1 lime
juice and zest of 1 lemon

Original recipe makes 4

Servings  

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

Verified by stevemur

photo by sgrishka sgrishka

photo by sgrishka sgrishka

photo by sgrishka sgrishka

Calories Per Serving: 320 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for South-of-the-border Grilled Pork Tenderloin

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The pic is a beef tenderloin. It is too rare to be pork.
agrisham_70 3 weeks ago
It was tasty but it was missing something. I think if I try this recipe again I would add garlic salt while grilling.
tracy_paine1 1 month ago
I was tired of the same thing so I tried this recipe and I liked it
sherbear73 7 months ago
I think the pic is beef. Def to rare for pork.
Sheeza 7 months ago
mlesher1 1 year ago
This was amazing! I was nervous about grilling the pork loin but it was perfect!
Chelle0069 1 year ago
This was so tender and wonderful! My kids went back for seconds!
Chelle0069 1 year ago
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 1 year ago
Really liked this , was tender , moist, and done great on grill. Thanks
Mlcurren 2 years ago
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.
stevemur 2 years ago
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