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Title: South-Of-The-Border Grilled Pork Tenderloin Categories: Diabetic, Low fat, Main dishes, Meats Yield: 4 Servings 1/4 c Finely chopped fresh -marjoram, or 1 tablespoon -crushed dried marjoram 1/4 c Finely chopped cilantro 1/4 c Minced onion 1 Clove garlic; minced 1 ts Freshly ground pepper 1 ts Olive oil 2 Tenderloins pork; 10 oz ea, -trimmed of fat 1 Lime; juice and grated zest -of 1 Lemon; juice and grated zest -of 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 |