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Bored with Chicken Breast? Try Pork Tenderloin

September 25, 2014   14 Comments

It is late September and I am still grilling. Perhaps I will give it up when I have to put on my down parka to stand outside.

Grilled pork tenderloin

My dear husband bought me a propane Weber grill (see below) for my last birthday and I have mastered it. This might be a good time of year to get one because summer is over.

I know how to grill my vegetables, burgers, chicken, and steak without the food ending up in an urn instead of on a platter.

For those women out there who leave grilling to the menfolk – it is time to take away their metal spatulas and give it a try. The grill is the spot to make healthy “fast food” and clean-up is a BREEZE (no pan to scrub).

This recipe features pork tenderloin which is one of those lean meats that Registered Dieticians say you should eat. The problem is that it is almost flavorless without a marinade. I like it better than chicken breast because I find that the texture is less like a hockey puck.

Four ounces of roasted pork tenderloin is:

163 calories, 4.0 g fat, 1.3 g saturated fat, 0.0 g carbohydrates, 0.0 g sugar, 29.6 g protein, 0 g fiber, 64 mg sodium, 4 Points+

The marinade here is essential and easy. I reserve some of it to pour over the pork when it is finished.

The nutritional facts here reflect how much marinade the pork will take up (not how much is used in bathing it).

Tangy Grilled Pork Recipe

1.6 from 24 reviews

Makes 4, 4 ounce servings

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Ingredients

1 whole pork tenderloin, 1-1/2 pounds
1 lime, juiced and two teaspoons zest
¼ cup honey
1 ½ teaspoons salt
1 garlic clove, minced

Instructions

Place pork tenderloin in a plastic ziplock freezer bag. Mix together lime juice, lime zest, honey, salt, and garlic in a small bowl. Pour 1/3 cup of marinade into container for sauce to serve with the pork.Add the rest of the marinade to the plastic bag and refrigerate overnight or for at least 6 hours.

Heat the grill to medium heat and place the tenderloin in the center of the grill. Cover and cook for 12-15 minutes until the internal temperature reaches 140 degrees F. Turn every three minutes or so to ensure even cooking.

Let the pork rest for 5-10 minutes and slice. Serve with remaining marinade.

Nutrition Facts

For one four ounce serving = 176 calories, 4.0 g fat, 1.3 g saturated fat, 3.5 g carbohydrates, 3.5 g sugar, 29.6 g protein, 0 g fiber, 239 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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14 Comments:

Thanks Lisa - I just bought a huge loin of pork when it was on sale and was wondering how to prepare the roasts I cut from it. Any other recipe ideas would be appreciated!

I am in fact prepared to make a slow cooked pork roast today since my pressure cooker no longer works. I will use this for carnitas (pork) tacos tonight made with white corn tortillas and topped with pico de gallo. This is our favorite way and the pork comes out so tender.

Great alternate recipe Lisa Thanks!

I love pork tenderloin! I found an awesome and easy recipe at WW online. Basically, it's just spices that get rubbed onto the pork and then it is baked in the oven. I will have to give this recipe a try, it sounds good. I have not mastered my grill and in fact haven't used it in years. It's something I keep meaning to do every summer, but never get to. Also, I hope you're not using "used" marinade over your pork - that touched the raw meat.

Reserve some of the marinade BEFORE it touches the meat. I tried to make that clear in the recipe. Thanks!

Call me a party-pooper! :) Or a rebel.

My food journey has taken me to years of reduced meat to my present place of ''rarely eat meat''. One of many articles that finally convinced me was,

http://www.alternet.org/food/bacon-hog-farm?paging=off&curr…

However, having been brought up in a culture where meat is still the star of the plate, I've found some very satisfying alternatives, Fieldroast is quite good for example,

http://fieldroast.com/products/

and I've enjoyed playing around with tofu in many forms with some success. And oyster mushrooms make an amazing chicken substitute.

http://www.oneingredientchef.com/oyster-mushroom-noodle-sou…

I would still eat grass-fed local meat where I could talk to the farmer, though it is an inconvenience to obtain.

For Thanksgiving, we will have a Holiday Fieldroast this year!

Our grille is always busy with vegetables!

Reading the ingredients for this pork roast marinade makes me wonder how you get so much marinade from the juice of 1 lime and 1/4 cup honey that you can marinate and have 1/3 cup left over to use when you serve the roast.

My husband is allergic to poultry. (I KNOW!) So I make a lot of lean beef and pork. I love the marinades.

But the easiest is a porkloin and a jar of salsa verde in crockpot simmering on low all day. Easy shredded pork!

http://seasonitalready.com/2013/11/11/the-easiest-two-ingre…

Some of you don't seem to realize that pork tenderloin and pork loin are totally different. The tenderloin is the "filet mignon" of the pig. The pork loin is the "New York Strip" of the pig. A tenderloin does not require slow cooking, EVER.

I'm excited to try it I'm moving to a house and there is a grill there, so I can't wait to try grilling this.

I grill year round even in NW Ohio, because of the Jenn-Air grill in my kitchen. Almost anything can be grilled and I love the fruits and vegetables grilled for the side dishes with meat.

I replaced the honey with Jalapeno Mint Jelly. The taste is delish!

This looks fantastic! We have been trying to cook more pork lately so this is right up our alley!

Looks delicious, going to make it this weekend. We grill out year around in Anchorage, Alaska! Thanks again for sharing!

can this be cooked in the oven or crock pot?

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