Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 26%
  • Fat: 5.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.5g
  • Carbohydrate: 10.5g
  • Fiber: 1.5g
  • Cholesterol: 79mg
  • Iron: 2.8mg
  • Sodium: 306mg
  • Calcium: 42mg

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
  • Grilled-Pineapple Salsa

Preparation

  1. 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.
  2. Prepare grill.
  3. 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.
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