South-Of-The-Border Grilled Pork Tenderloin Recipe
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South-Of-The-Border Grilled Pork Tenderloin
1/4 cup finely chopped fresh marjoram, or 1 tablespoon crushed driEd marjoram
1/4 cup finely chopped cilantro
1/4 cup minced onion
1 clove garlic, minced
1 tsp freshly ground pepper
1 tsp olive oil
2 tenderloins pork, 10 oz ea trimmed of fat
juice and grated zest of 1 lime
juice and grated zest of 1 lemon
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 by Reggie Dwork on Oct 28, 1997. |
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Diet tips
If you enjoy your food, but want to shed a few kilos and also enhance your all round physical condition, then, as any doctor will tell you, you ought to commence a methodically designed sound weight loss program. Theoretically, this ought to comprise 5 standard portions of fruit and vegetables daily and require the right fusion of protein, carbs and fat.
People starting a weight loss program far too often concentrate upon food store and well known foods claiming to be 'low fat'. To do this is most certainly wrong, seeing as how a food might just be low in fat content, but whilst still being far too high in carbohydrates and calories.
When planning a weight loss program, it is important to attempt to break down consumption of refined carbohydrate, fats and salt.
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