Grilled Pork Tenderloin
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 284 |
Total Fat | 11 g |
Saturated Fat | 3 g |
Sodium | 536 mg |
Total Carbohydrate | 9 g |
Dietary Fiber | 0.5 g |
Protein | 36.5 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Reduced-sodium soy sauce | 2 tablespoons |
Honey | 1 tablespoon |
White wine vinegar | 1 tablespoon |
Olive oil | 1 tablespoon |
Orange juice | ½ tablespoon |
Garlic clove, minced | 1 |
Pork tenderloin, visible fat removed | ¾ pound |
- Directions
- Whisk together soy sauce, honey, vinegar, oil, orange juice, and garlic in a small bowl. Pour half of the marinade into a resealable plastic bag. Reserve the other half the marinade to serve as a dressing with the cooked tenderloin.
- Place pork in the bag and toss around until it is thoroughly coated. Marinate in the refrigerator for 1 ½ to 2 hours, turning at least once. Remove from the refrigerator 20-30 minutes before grilling.
- Prepare indoor or outdoor grill. Grill the tenderloin for 20-25 minutes, turning often, until a meat-thermometer registers 150°F. Let rest for 5-10 minutes before slicing.
- Pour the remaining marinade over the sliced pork and serve.
Exchanges
5 lean meats; ½ starch
Side Suggestions: Grilled Vegetables
Slice ½ red onion, 1 green pepper, and 1 summer squash into large pieces. Toss with 2 teaspoons olive oil and grill for a few minutes, turning once. (Alternatively, place on a sheet pan in the oven and bake at 400°F for about 10 minutes, turning vegetables around with a spatula half way through.)
Side Suggestions: Brown Rice
Cook in vegetable or chicken stock for added flavor.
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