South-of-the-border Grilled Pork Tenderloin

Category: Main Dish

Cuisine: American

☆☆☆☆

23 reviews 
Ready in 45 minutes

Ingredients

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


Directions

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

Reviews

☆☆☆

It was a boring. There was no kick like a south of the border dish should have. I would hot sauce to the marinade if I did it again or puree some chili's into the extra basting marinade.

rotts4me
☆☆☆

Wasn't for me.

Emulley
☆☆☆☆☆

Very tasty! We decided to put this in the crockpot with a splash of water since the weather was bad and we didn't want to grill. It tasted terrific :-) Thank you!

stoleek
☆☆☆

Pretty straight forward recipe. I used oregano since I had it on hand

teahall
☆☆☆

marjoram isnt South of the Border, just saying but tasted ok

Aimeelady

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