Try this Sage and Cumin Pork Tenderloin recipe, or contribute your own.
Suggest a better descriptionIn blender or food processor, blend marinade ingredients.
Place tenderloins into resealable plastic bag. Pour mixture onto pork, making sure it is well coated (this will be a thick marinade), seal bags and place into the refrigerator for 1 to 2 hours.
Prepare the charcoal grill or if using gas, preheat to medium.
Remove tenderloins from bag and place onto grill.
Cook, turning occasionally, for 35 to 45 minutes, or until internal temperature reaches 165 F.
Remove from heat and let rest for 5 minutes.
Slice into medallions and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2g) | ||
Recipe Makes: 1 | ||
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Calories: 7 | ||
Calories from Fat: 2 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 22.5mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 0 % | |
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: 7
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