Grilled Pork Tenderloin With Latin Spices
A little-known fact: Pork tenderloin is just as lean and low-fat as skinless chicken breast, with slightly less than 3 grams of fat in a 3-ounce cooked serving. It’s versatile, too, and can be roasted, grilled, sautéed or stir-fried.
Makes 8 servings (4 ounces cooked per serving)
Ingredients
Latin spices:
2½ tablespoons dark brown sugar
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
½ teaspoon cayenne pepper
2 pork tenderloins (about 2-2½ pounds total)
Directions
1. Mix Latin spices together in a small bowl.
2. Rub pork tenderloins, covering completely, with spice mixture.
3. Refrigerate in a covered container for two hours or overnight.
4. Remove from refrigerator 30 minutes before grilling.
5. Preheat gas or charcoal grill for medium-high heat.
6. Cover and grill pork, turning occasionally, for total of 10 to 15 minutes. Pork is thoroughly cooked when thermometer registers 150 F to 155 F.
7. Transfer cooked pork to cutting board, and let rest for ten minutes before slicing.
Nutrition information (per serving)
Calories: 200
Protein: 33g (66%)
Carbohydrates: 7g (14%)
Fat: 4.5g (20%)
Saturated Fat: 1.5g
Cholesterol: 70mg
Sodium: 795mg
Calcium: 27mg
Iron: 2mg
Vitamin A: 350 IU
Vitamin C: 1mg
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
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