Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Joanne Weir
Recipe by Cooking Light September 2011

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Yield:
Serves 4 (serving size: 3 ounces pork and 1/2 cup guacamole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tequila, lemon juice, ground cumin, crushed red pepper, and chopped jalapeño in a zip-top plastic bag. Add pork tenderloin to bag; seal. Marinate in refrigerator 2 hours. Boil tomatillos for 2 minutes; drain. Place tomatillos, lime juice, 1/4 teaspoon salt, cilantro sprigs, avocados, and garlic in a food processor; process until smooth. Preheat grill to medium-high. Remove pork from bag. Sprinkle pork with 1/4 teaspoon salt. Place pork on a grill rack coated with cooking spray; grill 8 minutes. Turn; grill 7 minutes or until a thermometer registers 145°. Let stand 5 minutes; slice. Serve with guacamole.

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Nutrition Facts

316 calories; fat 18.8g; saturated fat 3.1g; sodium 407mg.
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