Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa

Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa Recipe
Photo: Oxmoor House
Marinate juicy pork tenderloin in a mixture of lime juice, garlic, and spices, then grill and top with a homemade grilled pineapple salsa. 

Yield:

8 servings (serving size: 3 ounces pork and 1/3 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 26 %
Fat 5.6 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 25.5 g
Carbohydrate 10.5 g
Fiber 1.5 g
Cholesterol 79 mg
Iron 2.8 mg
Sodium 306 mg
Calcium 42 mg

Ingredients

1 cup fresh lime juice (about 8 limes)
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
6 garlic cloves, crushed
2 pounds pork tenderloin
1 1/2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped green onions

Preparation

Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.

Prepare grill.

Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.

Steven Raichlen,

Cooking Light

September 1999
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