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Ingredientes
- 2 x Pork tenderloins (1-1/2 lb)
- 1/2 c. Onions, minced
- 2 x Garlic cloves, slivered
- 1/2 sm Warm pepper
- 2 Tbsp. Low-sodium soy sauce
- 1 Tbsp. Vegetable oil
- 1 tsp Orange rind, grated
- 1 tsp Lemon rind, grated
- 2 Tbsp. Orange juice
- 1 piece fresh ginger (1-inch)
- 1/2 tsp Dry thyme
- 1/4 tsp Cinnamon
- 1/4 tsp Grnd allspice
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Curry pwdr
- 1/4 tsp Salt
- 1/4 tsp Pepper
Direcciones
- Choose pork tenderloins which are at least 3/4 lb each. Jamaican in origin, this dish can be prepared with chicken breasts or possibly legs, too. If desired your food spicy warm, simply increase the amount of warm pepper.
- If fresh warm peppers are unavailable, use 1/2 ts warm pepper sauce, or possibly reduce amount to suit your family. You can also use 1/2 ts dry grnd ginger when fresh is not at hand.
- Trim pork tenderloins; place in shallow glass dish. Set aside.
- In food processor, pure onions, garlic, warm pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry pwdr, salt and pepper.
- Pour onion mix over pork tenderloins, turning to coat all sides. cover with plastic wrap and chill for at least 2 hrs or possibly up to 8 hrs, turning pork occasionally.
- Reserving marinade, transfer pork to foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 min or possibly till meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 119 | |
| Calories from Fat 36 | 30% |
| Total Fat 4.06g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.07g | |
| Cholesterol 51mg | 17% |
| Sodium 440mg | 18% |
| Potassium 362mg | 10% |
| Total Carbs 2.87g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.11g | 1% |
| Protein 17.0g | 27% |
