Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

When the weather is mild, Hunt grills the pork outdoors. If it's too cold to grill, you can roast the tenderloins at 425° for 20 minutes or until a thermometer registers 160°; let stand 10 minutes before slicing.

Barbara Lauterbach
Recipe by Cooking Light October 2007

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
14 servings (serving size: 3 ounces pork)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large zip-top plastic bag. Add 1 teaspoon salt and pork to bag; seal and shake well. Marinate in refrigerator 2 hours, turning bag occasionally.

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  • Preheat grill.

  • Remove pork from bag; discard marinade. Sprinkle pork evenly with remaining 1 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing thinly.

Nutrition Facts

176 calories; calories from fat 35%; fat 6.9g; saturated fat 1.9g; mono fat 3.7g; poly fat 0.6g; protein 25.7g; carbohydrates 1.1g; fiber 0.1g; cholesterol 72mg; iron 1.4mg; sodium 234mg; calcium 8mg.
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