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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 9.4 g
  • Cholesterol: 90.4 mg
  • Sodium: 85.4 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 33.7 g

View full nutritional breakdown of West Indies Pork Tenderloin calories by ingredient
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West Indies Pork Tenderloin

Submitted by: SAMVICARS

Introduction

Marinades are meant to enhance the flavor of meats and vegetables, not cover them up. So even though you may be tempted, donít marinate the pork longer than 6 hours or youíll overpower the flavor of the pork. Marinades are meant to enhance the flavor of meats and vegetables, not cover them up. So even though you may be tempted, donít marinate the pork longer than 6 hours or youíll overpower the flavor of the pork.
Number of Servings: 8

Ingredients

    2 pounds pork tenderloin
    6 tablespoons lite soy sauce
    1/4 cup dark rum
    2 tablespoons Worcestershire sauce
    2 tablespoons canola oil
    2 teaspoons minced garlic
    2 tablespoons brown sugar
    2 teaspoons freshly cracked black pepper
    Vegetable cooking spray


Directions

Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

Whisk together soy sauce and remaining ingredients in a shallow dish or bowl. Add pork and turn to coat in marinade. Cover and refrigerate up to 6 hours.

Remove pork from marinade, discarding marinade. Allow pork to rest at room temperature 30 minutes before cooking.

Heat charcoal, gas or indoor grill to medium-high heat. Pat pork dry and lightly spray with vegetable cooking spray. Place on grill and cook, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155 degrees F. Remove from grill and allow to rest, uncovered, for 10 minutes before slicing.


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SAMVICARS.





TAGS:  Beef/Pork |

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