GRILLED TUSCAN TENDERLOIN
Yield: 8 servings "The Complete Diabetes Prevention Plan" INGREDIENTS: Marinade Ingredients: - 1/2 cup orange juice - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 2 tablespoons honey or brown sugar - 2 teaspoons crushed garlic - 2 teaspoons dried rosemary - 1 teaspoon dried thyme or sage - 1 teaspoon coarsely ground black pepper - 1 teaspoon salt Remaining Ingredients: - 2 Pork tenderloins (1 pound each) DIRECTIONS: Combine all of the marinade ingredients in a bowl and stir to mix. Remove a 1/4 cup of the marinade and refrigerate until ready to cook the tenderloins. Place the tenderloins in a shallow non-metal container. Pour the remaining marinade over the tenderloins and lift the meat to allow the marinade to flow underneath. Cover and refrigerate for 6 to 24 hours, turning occasionally. Coat a grill rack with cooking spray and place the tenderloins on the grill rack. Cook, covered, over medium coals, turning occasionally, for about 20 minutes, until a thermometer inserted in the thickest part of the meat reads 155*F to 160*F. Baste occasionally with the reserved marinade during the last 5 minutes of cooking. Remove the tenderloins from the grill, cover loosely with foil, and let sit for 5 minutes before slicing thinly at an angle and serving. Nutritional Information Per Serving (per 3-oz serving): Calories: 166, Carbohydrate: 3 g, Cholesterol: 67 mg, Fat: 5 g, Saturated Fat: 1.6 g, Fiber: 0 g, Protein: 24 g, Sodium: 121 mg, Calcium: 8 mg Diabetic Exchanges: 3 Lean Meat Sugar Syl says, Go on & touch someone with a little sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
