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Herb-grilled Pork Tenderloin
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 282 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Sodium | 377 mg |
| Total Carbohydrate | 20 g |
| Dietary Fiber | 0.5 g |
| Protein | 36 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Dried oregano | 1 teaspoon |
| Dried sage | 1 teaspoon |
| Fresh-squeezed orange juice | 2 tablespoons |
| Honey | 2 tablespoons |
| Salt | ¼ teaspoon |
| Freshly ground black pepper to taste | |
| Garlic cloves, minced | 2 |
| Pork tenderloin | ¾ pound |
- Directions
- Mix together oregano, sage, orange juice, honey, salt, pepper, and garlic in a small bowl. Combine marinade mixture and pork in a large plastic resealable bag and shake to coat pork. Marinate in refrigerator 30 minutes to overnight, turning at least once.
- Prepare indoor or outdoor grill. Remove pork from marinade and grill, covered, turning once, about 25 minutes, until meat thermometer registers 160°F. Let stand 10 minutes, then slice and serve.
Exchanges
5 lean meats; 1 starch
Side Suggestions: Grilled Vegetable Salad
Arrange slices of yellow bell pepper, red onion, and zucchini on a grill coated with cooking spray. Grill about 5 minutes, until tender, turning occasionally. Season with salt and pepper, and drizzle with salad dressing.
Side Suggestions: Crusty Bread (Italian or French)
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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