adobo-marinated pork tenderloin with grilled-pineapple salsa

Ingredients:

  • 1  cup  fresh lime juice (about 8 limes)
  • 2  teaspoons  black pepper
  • 2  teaspoons  dried oregano
  • 2  teaspoons  ground cumin
  • 1 1/2  teaspoons  salt
  • 6  garlic cloves, crushed
  • 2  pounds  pork tenderloin
  • 1 1/2  teaspoons  olive oil
  • Cooking spray
  • 1/4  cup  coarsely chopped fresh cilantro
  • 2  tablespoons  finely chopped green onions
  • Grilled Pineapple Salsa

 

Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.

Prepare grill.

Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.

Nutrition: 194 calories, 25 grams protein

Source: Sara’s Kitchen

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