From Cooking Light:
Yield
8 servings (serving size: 3 ounces pork and 1/3 cup salsa)
Ingredients
1 cup fresh lime juice (about 8 limes)
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
6 garlic cloves, crushed
2 pounds pork tenderloin
1 1/2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped green onions
Grilled-Pineapple Salsa (see additional recipe)
Preparation
Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
Prepare grill.
Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.
Nutritional Information
Calories: 194 (26% from fat)
Fat: 5.6g (sat 1.6g,mono 2.6g,poly 0.7g)
Protein: 25.5g
Carbohydrate: 10.5g
Fiber: 1.5g
Cholesterol: 79mg
Iron: 2.8mg
Sodium: 306mg
Calcium: 42mg
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