Yummys_Girl
07-20-2006, 07:11 PM
Garlic-Chili Pork Tenderloin
Ingredients
2 pounds boneless pork tenderloin (often sold as two small tenderloins, packaged together)
1 tablespoon walnut or macadamia nut oil
Garlic-chili dry rub:
1 teaspoon granular Splenda
1 teaspoon ground paprika
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
2 tablespoons vegetable oil (for oven method)
Directions:
1. Rub loins with oil on all sides. Mix the dry rub ingredients, then roll the loins in it. Finish by rubbing the spices into the surface of the meat - try to use it all.
2. On grill: Heat the grill to medium-high. Cook the meat over direct heat to brown all sides well. Move to an area over indirect heat and continue to cook, with lid down, for 40-60 minutes or until meat tests done (160 degrees F) in the center.
3. In oven: Sear loins quickly on all sides in 2 tablespoons vegetable oil in an oven-proof skillet. Transfer skillet to oven and continue to cook at 400 degrees F until meat tests done (160 degrees F) in the center -- about 40 minutes for typical tenderloins.
Makes six (5-ounce) servings.
Per serving: 0.78g carbohydrates; 0.26g fiber; 31.87g protein; 7.50g fat; 98.28mg cholesterol; 238.34mg sodium; 205.52 calories (without 2 tablespoons vegetable oil, see below)
Note: Oven method with 2 tablespoons vegetable oil changes the nutritionals to: 12.17g fat and 245.52 calories
Ingredients
2 pounds boneless pork tenderloin (often sold as two small tenderloins, packaged together)
1 tablespoon walnut or macadamia nut oil
Garlic-chili dry rub:
1 teaspoon granular Splenda
1 teaspoon ground paprika
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
2 tablespoons vegetable oil (for oven method)
Directions:
1. Rub loins with oil on all sides. Mix the dry rub ingredients, then roll the loins in it. Finish by rubbing the spices into the surface of the meat - try to use it all.
2. On grill: Heat the grill to medium-high. Cook the meat over direct heat to brown all sides well. Move to an area over indirect heat and continue to cook, with lid down, for 40-60 minutes or until meat tests done (160 degrees F) in the center.
3. In oven: Sear loins quickly on all sides in 2 tablespoons vegetable oil in an oven-proof skillet. Transfer skillet to oven and continue to cook at 400 degrees F until meat tests done (160 degrees F) in the center -- about 40 minutes for typical tenderloins.
Makes six (5-ounce) servings.
Per serving: 0.78g carbohydrates; 0.26g fiber; 31.87g protein; 7.50g fat; 98.28mg cholesterol; 238.34mg sodium; 205.52 calories (without 2 tablespoons vegetable oil, see below)
Note: Oven method with 2 tablespoons vegetable oil changes the nutritionals to: 12.17g fat and 245.52 calories