Adobo Marinated Pork Tenderloin with
Grilled Pineapple Salsa

Yield: 8 servings (3 oz pork + 1/3 c. salsa per serving)
Source: Cooking Light Annual Recipes, 2000, p. 206
Comments from a PA Kitchen: I mixed the marinade right in a measuring cup and marinated the pork in a large ziploc freezer bag for about 2 hrs. DON'T SKIP THE SALSA IN THIS RECIPE! It's delicious and complements the pork perfectly!


1 c. fresh lime juice (about 8 limes) (I used bottled)
2 tsp. black pepper
2 tsp. dried oregano
2 tsp. ground cumin
1 1/2 tsp. salt
6 garlic cloves, crushed
2 lbs. pork tenderloin
1 1/2 tsp. olive oil
cooking spray
1/4 c. coarsely chopped fresh cilantro
2 T. finely chopped green onions
Grilled Pineapple Salsa


  1. Combine first 6 ingredients in a 2 quart baking dish.
  2. Trim fat from pork. Place pork in a dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
  3. Prepare grill. Remove pork from dish; discard marinade. Brush pork 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).
  4. Cut into 1/4 inch slices. Sprinkle with cilantro and green onions. Serve with grilled pineapple salsa.


H.U: 5 per serving (4 for pork and 1 for salsa)
Calories=194; Fat=5.6g; Protein=25.5g; Carb=10.5g; Fiber=1.5g; Chol=79mg; Iron=2.8mg; Sodium=306mg; Calcium=42mg

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