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

Pork tenderloin is a tender, lean cut of meat offering about 75 percent of a day's protein needs in a prudent three-ounce serving.

Recipe by Cooking Light July 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: 4 ounces pork and 2 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Arrange pork slices in a single layer between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Lightly coat pork with cooking spray; sprinkle with salt and 1/4 teaspoon pepper. Place pork on a grill rack; grill pork 2 minutes on each side or until done.

  • Combine tomato and remaining ingredients in a food processor; pulse until minced. Stir in remaining 1/4 teaspoon pepper. Serve with pork.

Nutrition Facts

235 calories; fat 9.9g; saturated fat 2.5g; mono fat 5.7g; poly fat 1.3g; protein 32.3g; carbohydrates 3.2g; fiber 0.5g; cholesterol 98mg; iron 2.2mg; sodium 320mg; calcium 21mg.
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