- 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.
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