Mexicana Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
MARINADE1/2 meduim onion, chopped3 cloves garlic, minced2 chipotle peppers, canned in adobo sauce, finely chopped3 tbsp cider vinegar2 tbsp orange juice1 tbsp sugar2 tsp canola oil1 tsp chopped fresh cilantro (or oregano)____________________________________1.5 lbs pork tenderloin1/2 tsp cumin1/2 tsp chile powder1/2 tsp salt1/2 tsp pepper1/2 cup sliced avocado1/2 cup salsa
1- In a skillet, cook onion and garlic over med-high heat until onions are transparent, about 7 minutes. Puree in blender with the chipotle, vinegar, orange juice, oil,and cilantro. Make 3 small cuts in pork, and cover with marinade. Cover and chill overnight.
2- Preheat grill to med-high heat for indirect heat. (only heat one side of the grill)
3- In a small bowl, combine cumin, chile powder, salt and pepper. Remove pork from marinade and blot dry with paper towel. Discard marinade. Rub with the spice mixture. Grill pork for 10 min, turning once, or until center temp reaches 155F. Let stand for 10 min. before slicing.
4- Slice into 4 pieces. Top with avocado and salsa.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUGAHSUGAH.
2- Preheat grill to med-high heat for indirect heat. (only heat one side of the grill)
3- In a small bowl, combine cumin, chile powder, salt and pepper. Remove pork from marinade and blot dry with paper towel. Discard marinade. Rub with the spice mixture. Grill pork for 10 min, turning once, or until center temp reaches 155F. Let stand for 10 min. before slicing.
4- Slice into 4 pieces. Top with avocado and salsa.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUGAHSUGAH.
Nutritional Info Amount Per Serving
- Calories: 366.4
- Total Fat: 16.6 g
- Cholesterol: 128.4 mg
- Sodium: 226.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 3.9 g
- Protein: 46.6 g
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