Monday, April 4, 2011

Grilled Pork Tenderloin with Orange and Rosemary

The weather has warmed back up and its time to put the grill to work. This is a sweet and savory dish that is great for a casual dinner or even a dinner party. You could substitute chicken or turkey if you didn't want to use pork as well.

  • 2 Garlic cloves, minced 
  • 1 tablespoon chopped fresh rosemary 
  • 1 teaspoon olive oil
  • Z est and juice of half of 1 orange 
  • 1 lb pork tenderloin, trimmed
  1. Combine garlic, rosemary, olive oil, orange zest, and orange juice in a zip-lock plastic bag.
  2. Add pork. Squeeze out air and seal bag; turn to coat pork.
  3. Refrigerate at least 1 hour or over night.
  4. Preheat grill to medium heat.
  5. Sprinkle pork with salt and pepper to taste and place on grill.
  6. Grill about 25 minutes turning occasionally until thermometer inserted into center of pork registers 160 degrees. 
  7. Transfer pork to cutting board and let stand 5 minutes. cut into 12 slices. 
Nutritional Information:
3 Slices of pork = 3 points+
144 cals, 4g fat, 3 carbs, 0 fiber, 23g protein 

Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

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