Tequila Lime Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Pork Tenderloin, trimmed of visible fat, 40 ozWater, Filtered, 3 ozWeber Tequila Lime Meat Marinade dry mix 1 package (32g)Bellucci Organic Extra Virgin Olive Oil (3 tbsp)
*After discarding marinade, nutrition facts are different and reflect this difference in calculations.
Trim the pork of any excess fat or silver skin.
In resealable plastic bag, mix together marinade mix, olive oil, and water. Add rinsed and blotted pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Remove from refrigerator and let sit at room temperature for 30 minutes. Drain marinade into microwave safe dish; cook on high for 3-4 minutes; stirring every minute. Grill pork over medium-high heat, turning every 2 minutes for 15 minutes (depending on size of tenderloin) or until internal temperature reaches 145 degrees. Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved cooked marinade. Wrap tightly and rest for 10 minutes, to continue cooking and set juices. Discard marinade; slice into medallions. Makes 10 - 4oz servings.
Number of Servings: 10
Recipe submitted by SparkPeople user STA8LEAN.
Trim the pork of any excess fat or silver skin.
In resealable plastic bag, mix together marinade mix, olive oil, and water. Add rinsed and blotted pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Remove from refrigerator and let sit at room temperature for 30 minutes. Drain marinade into microwave safe dish; cook on high for 3-4 minutes; stirring every minute. Grill pork over medium-high heat, turning every 2 minutes for 15 minutes (depending on size of tenderloin) or until internal temperature reaches 145 degrees. Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved cooked marinade. Wrap tightly and rest for 10 minutes, to continue cooking and set juices. Discard marinade; slice into medallions. Makes 10 - 4oz servings.
Number of Servings: 10
Recipe submitted by SparkPeople user STA8LEAN.
Nutritional Info Amount Per Serving
- Calories: 106.4
- Total Fat: 2.4 g
- Cholesterol: 49.2 mg
- Sodium: 487.8 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.0 g
- Protein: 21.6 g
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