Grilled Pork Tenderloin With Apple Salsa from Healthy Diabetic Recipes

Grilled Pork Tenderloin With Apple Salsa Recipe

Recipe Ingredients:

1 tbsp chili powder
1/2 tsp garlic powder
1 lb pork tenderloin
2 Granny Smith apples, peeled, cored,
and finely chopped
1 can chopped green chilies, (4 ounces)
1/4 cup lemon juice
3 tbsp finely-chopped fresh cilantro
1 garlic clove, minced
1 tsp dried oregano leaves, crushed
1/2 tsp salt

Recipe Instructions:

Spray grid well with nonstick cooking spray. Preheat grill to medium-high heat.

Combine chili powder and garlic powder in small bowl; mix well. Coat pork with spice mixture.

Grill pork 30 minutes, turning occasionally, until internal temperature reaches 165 degrees when tested with meat thermometer in thickest part of tenderloin.

Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. Internal tmeperature will continue to rise 5 to 10 degrees during stand time.

To make apple salsa, combine apples, chilies, lemon juice, cilantro, garlic, oregano and salt in medium bowl; mix well.

Slice pork across grain; serve with salsa. Garnish, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1/2 Fruit, 1 Vegetable.

Nutrition Facts: Calories 201; Calories from Fat 21%; Total Fat 5g; Saturated Fat 1g; Protein 26g; Carbohydrates 14g; Cholesterol 81mg; Sodium 678mg; Dietary Fiber 2g.

Comments: Lean pork is a terrific source of protein, B vitamins and zinc. As the leanest cut of pork, tenderloin has only 133 calories and 4 grams of fat in a 3-ounce serving; it also adapts well to a wide variety of flavors and cooking methods. Here the pork may be grilled outside on a gas or charcoal grill or inside on a stovetop grill.

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

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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