Ww Grilled Cuban Pork Tenderloin Recipes
WW GRILLED CUBAN PORK TENDERLOIN
Citrus marinade with cilantro and cumin. Yum! 3oz. equals 3 points. This comes from the WW site, and was recomended by a close friend. Same marinade would be good on chicken also.
Provided by BakinBaby
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix orange juice,grapefruit juice and spices in gallon sized zip lock bag, add pork, close and refrigerate at least 30 min., up to 4 hours.
- Prepare outdoor grill for medium; lightly spray grates with cooking spray, adjust temperature to 400 degrees.
- Remove pork from marinade, drain, but do not scrape off solids. Place on grill, cover grill; cook, turning occasionally until browned and inserted thermometer reads 145 degress, about 20-27 min,.
- Transfer to carving board, let stand 3-5 min., cut on slight diagonal.
- Serving 3 oz. equals 3 points. Prep time includes marinading time.
Nutrition Facts : Calories 148.2, Fat 4.2, SaturatedFat 1.4, Cholesterol 73.7, Sodium 205.5, Carbohydrate 2.6, Fiber 0.2, Sugar 1.8, Protein 23.7
CUBAN PORK TENDERLOIN
When you can't or don't want to roast a whole pig, this elegant version is great for small dinner parties or picnics. I love it and it gets 2 thumbs up from mi abuelo.
Provided by CelticBrewer
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in large resealable plastic bag.
- Add pork to marinade.
- Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
- Preheat Grill or Oven to 400°F
- Transfer pork to baking pan or grill discarding the marinade.
- Roast until thermometer inserted into center of pork registers 150°F
- Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.
Nutrition Facts : Calories 268.5, Fat 9.4, SaturatedFat 3.2, Cholesterol 112.3, Sodium 666.9, Carbohydrate 4.9, Fiber 0.5, Sugar 2.1, Protein 35.5
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Total Time 35 mins
- In small bowl, whisk lime juice, oil, oregano, salt, and black pepper. Spoon 3 tbsp marinade into resealable plastic bag or shallow glass dish. Add garlic and pork to bag. Seal bag and turn to coat pork. Refrigerate for at least 4 hours but preferably overnight. Cover and refrigerate remaining marinade.
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