Grilled Pork Tenderloin Medallions from Healthy Diabetic Recipes

Grilled Pork Tenderloin Medallions Recipe

Recipe Ingredients:

=== PEPPER AND HERB RUB ===
1 tbsp dried basil leaves
1 tbsp garlic salt
1 tbsp dried thyme leaves
1 1/2 tsp freshly-cracked black pepper
1 1/2 tsp dried rosemary
1 tsp paprika
=== PORK ===
2 tbsp Pepper And Herb Rub
12 pork tenderloin medallions - (abt 1 lb)

Recipe Instructions:

For rub, combine basil, salt, thyme, pepper, rosemary and paprika in small jar or resealable plastic food storage bag. Store in cool dry place up to 3 months.

Prepare barbecue for direct cooking. Sprinkle rub evenly over both sides of pork; pressing lightly. Spray pork with olive-oil-flavored nonstick cooking spray.

Place pork on grid over medium-hot coals. Grill, uncovered, 4 to 5 minutes per side or until pork is no longer pink in center.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat.

Nutrition Facts: Calories 145; Calories from Fat 27%; Total Fat 4g; Saturated Fat 1g; Protein 24g; Carbohydrates 2g; Cholesterol 66mg; Sodium 528mg; Dietary Fiber 1g.

Serving Suggestion: Serve with steamed red potatoes and broccoli.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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