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Ingredientes
- 3 Tbsp. vegetable oil
- 4 clv garlic, chopped
- 1 x scotch bonnet chili pepper, seeded, and, chopped
- 2 Tbsp. minced fresh thyme
- 1 Tbsp. paprika
- 2 tsp allspice
- 2 tsp pepper
- 1 tsp grnd cumin
- 1/2 tsp salt
- 1/4 tsp grnd cinnamon
- 1/4 tsp nutmeg
- 2 x 12 ounce pork, tenderloin
Direcciones
- In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add in pork, turning to coat. (Make-ahead: Cover and chill for up to 24 hrs.)
- Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 min or possibly till juices run clear when pork is pierced and just a hint of pink remains inside.
- Transfer to cutting board; tent with foil and let stand 5 min.
- Cut into 1/2-inch (1 cm) thick slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 116 | 56% |
| Total Fat 13.04g | 16% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.18g | |
| Cholesterol 49mg | 16% |
| Sodium 236mg | 10% |
| Potassium 432mg | 12% |
| Total Carbs 2.5g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.15g | 0% |
| Protein 19.78g | 32% |
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