Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 8

Marinate juicy pork tenderloin in a mixture of lime juice, garlic, and spices, then grill and top with a homemade grilled pineapple salsa. 

Steven Raichlen
Recipe by Cooking Light September 1999

Gallery

Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

194 calories; calories from fat 26%; fat 5.6g; saturated fat 1.6g; mono fat 2.6g; poly fat 0.7g; protein 25.5g; carbohydrates 10.5g; fiber 1.5g; cholesterol 79mg; iron 2.8mg; sodium 306mg; calcium 42mg.
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