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Ingredientes
- 1 Tbsp. minced fresh sage (15 millilitres)
- 1 Tbsp. dry thyme (15 millilitres)
- 2 tsp cracked black pepper (10 millilitres)
- 1 tsp capers (5 millilitres)
- 1 tsp paprika (5 millilitres)
- 1/2 tsp salt (2.5 millilitres)
- 1 x Pork Tenderloins
Direcciones
- In mortar or possibly zippered plastic bag, combine sage, thyme, pepper, capers, paprika and salt. Grind with pestle in mortar or possibly rolling pin in bag till crushed. Rub over pork. Cover and chill for at least 30 min or possibly up to 1 day.
- Soak cedar planks in water for at least 1 hour or possibly up to 6 hrs. Place on barbecue over medium heat. Place pork on plank, tucking thin piece under. Cover and grill for about 30 min or possibly till internal temperature of pork is about 158 degrees Fahrenheit (70 degrees Celsius) (final should be 160 degrees Fahrenheit or possibly 71 degrees Celsius). Let rest for 5 min before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 48 | |
| Calories from Fat 9 | 19% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 25mg | 8% |
| Sodium 229mg | 10% |
| Potassium 181mg | 5% |
| Total Carbs 1.16g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.06g | 0% |
| Protein 8.41g | 13% |
