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Ingredientes
- 4 x pork, tenderloins
- 1 tsp garlic
- 1/3 c. fresh coriander
- 2/3 c. plain low-fat lowfat yoghurt
- 1/4 c. lowfat sour cream
- 1/3 c. minced fresh parsley
- 1/3 c. Tandoori paste
- 1 pch pepper
- 2 Tbsp. orange, zest
- 1 x juice of one lemon
- 3 sprg fresh sage
- Â Â Cucumber Basil Sauce
- 1 c. peeled de-seeded finely minced English cucumber
- 1 c. low-fat plain lowfat yoghurt
- 3 Tbsp. minced fresh basil, leaves
- 3 Tbsp. minced mint, leaves
- 2 Tbsp. garlic
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. lemon, juice
- 1/3 c. minced parsley
- 1 pch salt
- 1 pch pepper
Direcciones
- Trim excess fat and connective tissue off loins.
- Lay out on a cookie sheet and sprinkle the leaves from the fresh sage over the meat.
- Combine remaining ingredients together.
- Stir till you have an easy to manage paste.
- Pour over pork loins, and massage paste over loins till they are completely covered, then chill for 1-5 hrs.
- Preheat grill to medium high heat.
- Grill loins 8-10 min, till meat is medium-medium well. Don't over cook. Meat should be white (slightly pink), and edges should be crispy.
- Cut into 3/4-inch slivers to serve.
- Cucumber Basil Sauce:Combine all ingredients in a bowl, whisk together, chill, and serve with pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 167 | 57% |
| Total Fat 18.86g | 24% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 138mg | 6% |
| Potassium 671mg | 19% |
| Total Carbs 12.9g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.93g | 4% |
| Protein 20.52g | 33% |
