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Ingredientes
- 1 Tbsp. Granulated garlic
- 1 Tbsp. Granulated onion
- 1 Tbsp. Celery seed
- 1 Tbsp. Lemon pepper seasoning
- 1/2 Tbsp. Paprika
- 1 1/2 lb Pork tenderloin, well-trimmed
- 1/4 c. Margarine, melted
- 2 x Cloves garlic, chopped
- 2 Tbsp. Worcestershire sauce
- 1 tsp Dry mustard
- 2 Tbsp. Fresh chives, minced fine
- 1/4 c. Chicken broth
Direcciones
- Mix first five ingredients thoroughly; sprinkle all-over pork tenderloin and pat down to adhere. Combine rest of ingredients. Grill tenderloin about 5 min on each side over high heat or possibly till crusty. Lower heat and continue cooking in covered grill, basting occasionally with Worcestershire sauce mix, for an additional 10-15 min or possibly till instant read meat thermometer reads 155 degrees. (Pork will continue to cook internally to about 160 degrees after removal from the grill. By the time it is plated and served, it'll be cooked completely, but still moist, juicy and tender.)
- If you like, boil extra basting sauce for about 2 min (to kill any organisms transferred from the uncooked meat) and ladle overtop pork just before serving.
- NOTES : Dry rub and basting sauce may also be used with pork chops, chicken or possibly beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 138 | 45% |
| Total Fat 15.57g | 19% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 2.15g | |
| Cholesterol 105mg | 35% |
| Sodium 344mg | 14% |
| Potassium 811mg | 23% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.65g | 1% |
| Protein 35.01g | 56% |
