Diabetic Gourmet Magazine Southwestern Grilled Pork Tenderloin | Diabetic Recipe

Southwestern Grilled Pork Tenderloin

Posted By Diabetic Gourmet On June 20, 2002 @ 12:00 am In 4th of July Pork Recipes,Beef and Lamb and Pork Dinner Recipes,Diabetic Recipe Archive,Father's Day Barbecue Recipes,Father's Day Recipes,Holiday and Special Occasions,Independence Day,Main Course Recipes,National Pork Board,Pork Recipes for Fathers Day,Regional and Ethnic Cuisine,Southwestern Recipes,Summer Cookouts,Trusted Brands | No Comments

Ingredients

2 whole pork tenderloins (1-1/2 pounds total)
5 teaspoons chili powder
1-1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil

Directions

In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 155-160 degrees F. Slice to serve.

Nutritional Information Per Serving:

Calories: 170
Fat: 7 grams
Sodium: 80 miligrams
Cholesterol: 75 miligrams
Protein: 24 grams
Carbohydrates: 3 grams

Diabetic Exchanges

3 Medium-Fat Meat

Source: NPB