Try this Two-For-One Pork Tenderloin recipe, or contribute your own.
Suggest a better descriptionTo prepare marinade: Cut limes in half; squeeze juice into a 2-cup glass measure. Add vinegar, oil, soy sauce and honey. Peel and mince garlic; add to juice mixture. Add red-pepper flakes. Whisk mixture well to blend in honey. Place the meat in a self-sealing plastic bag; pour marinade over meat. (Scrape out any honey that clings to glass measure.) Seal bag; refrigerate as long as overnight. To grill: Heat a gas grill on high. Cook 6 minutes; rotate meat a third. (Pork tenderloins tend to be shaped like triangles.) Cook 6 minutes more; rotate the meat another third so that all sides brown. Cook 8 to 10 minutes more or until internal temperature reaches 160 degrees. Serve at once or refrigerate until ready to serve. Yield: 8 servings (serves 4 at two meals or 8 at one meal). Recipe Source: St. Louis Post-Dispatch - 07-27-1998 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 8 servings | ||
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Calories: 43 | ||
Calories from Fat: 21 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 252.6mg | 9 % | |
Potassium 65.3mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.5g | ||
Protein 0.9g | 1 % | |
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: 43
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