if you don't want to heat up the grill, roast the port in a 400 degree F oven. Pat the pork dry with paper towels and brown it on all sides in 1 tablespoon of oil in a large skillet. Then roast it in the oven on a rimmed baking sheet for 15 minutes or until the internal temperature reaches 145 degrees F.
1) In a shallow glass baking dish, stir together all ingredients except pork. Add pork tenderloins; turn to coat all sides. Cover; refrigerate 1 to 3 hours to marinate, turning occasionally.
2) Heat grill. Remove pork from marinade; discard marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.
3) Grill 20 minutes or until no longer pink in center, turning once. Remove pork from grill. Cover loosely with foil; let stand 10 minutes before slicing.
Add Zest to Pork Tenderloin:
-Mexican Zest: Rub meat with toasted cumin, oregano, fresh garlic and hot or mild chiles. Roast it in 450 degree F oven for 20 to 25 minutes. Serve with a green salad or fresh salsa.
-Caribbean Flavor: Cut the meat crosswise into 1/2 inch think medallions. Brush them with a little oil; then season with allspice, ginger, and crushed red pepper flakes. Saute the pieces over high heat 4 to 5 minutes on each side. Squeeze a little fresh lime juice over the cooked meat, and serve with rice or black beans and a green salad.
-Indian Spice: Cut the pork into cubes and toss the meat with a mixture of curry powder, garlic, chili powder and cinnamon. Saute it for a few minutes, then add coconut milk to make a sauce. Serve with rice and a fresh fruit chutney.
-Asian Style: Cut the meat into strips and stir-fry it with snow peas, pepper strips and onions. Season with soy sauce and garlic; serve with rice or Asian noodles.
-Greek Seasonings: Brush pork with a mixture of lemon juice, olive oil, garlic and oregano. Roast it in a 450 degree F oven for 20 to 25 minutes or grill over medium coals. Serve with a cucumber-tomato salad topped with feta cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 203 | ||
Calories from Fat: 53 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 99.5mg | 31 % | |
Sodium 84.5mg | 3 % | |
Potassium 668.4mg | 18 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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