2 limes
1 lb pork tenderloin
1/4 cup snipped fresh cilantro
2 tbsp olive oil
4 garlic cloves, minced
2 tsp chili powder
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp kosher salt
Finely shred the peel from the limes; juice limes.
Place pork in a resealable plastic bag; add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, cayenne pepper and salt. Seal bag and knead to combine; set in a large bowl. Refrigerate 1 to 2 hours for pork to marinate.
Drain pork and discard the marinade.
Adjust grill for indirect cooking. Cover pork and grill 25 to 30 minutes or until done (meat thermometer should read at least 145 degrees.) Remove pork from the grill and let stand 3 to 5 minutes then cut into 1/2-inch thick slices.
Serving suggestion: Serve with guacamole and fresh lime wedges. Sprinkle with additional chopped cilantro, if desired.
Yield: 4 servings
Per serving: 188 calories, 4 g carbs, 2 g fiber, 24 g protein
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1/4 cup snipped fresh cilantro
2 tbsp olive oil
4 garlic cloves, minced
2 tsp chili powder
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp kosher salt
Finely shred the peel from the limes; juice limes.
Place pork in a resealable plastic bag; add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, cayenne pepper and salt. Seal bag and knead to combine; set in a large bowl. Refrigerate 1 to 2 hours for pork to marinate.
Drain pork and discard the marinade.
Adjust grill for indirect cooking. Cover pork and grill 25 to 30 minutes or until done (meat thermometer should read at least 145 degrees.) Remove pork from the grill and let stand 3 to 5 minutes then cut into 1/2-inch thick slices.
Serving suggestion: Serve with guacamole and fresh lime wedges. Sprinkle with additional chopped cilantro, if desired.
Yield: 4 servings
Per serving: 188 calories, 4 g carbs, 2 g fiber, 24 g protein
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OLD BGH PHOTO
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