Spicy Pork Tenderloin (Also Cor)
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INGREDIENTS
- 1 tb Chili powder
- 2 Pork tenderloins
- 1/4 ts Pepper
- 1/4 ts Ground ginger
- 1/4 ts Ground thyme
- 1 ts Salt
INSTRUCTIONS
Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per side or until juices run clear or the internal temperature reaches 160F. YIELD: 8 servings Recipe by: Diana Steger Posted to EAT-L Digest 09 Mar 97 by Sean Coate
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (128g) | ||
| Recipe Makes: 8 | ||
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| Calories: 157 | ||
| Calories from Fat: 42 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 1.5g | 8 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 82.1mg | 25 % | |
| Sodium 75.9mg | 3 % | |
| Potassium 525.3mg | 14 % | |
| Total Carbohydrate 1.1g | 0 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 0.5g | ||
| Protein 26.3g | 38 % | |
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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. |
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Calories per serving: 157
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