It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Tenderloin withTomatillo and Onion Salsa

Source: dlife

A grill tenderloin with a smoky salsa makes for a great summer afternoon.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	217.1

Total Carbs	9.2 g

Dietary Fiber	2.7 g

Sugars	5.2 g

Total Fat	7.2 g

Saturated Fat	1.5 g

Unsaturated Fat	1.2 g

Potassium	778.7 mg

Protein	28.4 g

Sodium	78.3 mg

Dietary Exchanges 7.2 Fat, 1.7 Vegetables, 2.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 lb Pork, tenderloin, lean, raw 1.0
1 tbsp olive oil 1.0
1 tsp ground cumin 1.0
1 pinch salt and pepper 10.0
10 each Tomatillo, fresh, medium 2.0
2 each whole jalapeno pepper 1.0
1 each large onion 3.0
3 tbsp cold water 0.5
0 1/2 cup fresh cilantro

Directions

Butterfly pork tenderloin lengthwise. Flatten pork with the palm of your hand to achieve even thickness. Cover with oil and season with cumin, salt, and pepper.
Prepare grill for medium-high heat. Grill tomatillos, jalapenos, and onion for about 5 to 10 minutes, turning often, until soft. Remove vegetables from grill. Seed and stem jalapenos. Add tomatoes, jalapenos, and half the onions to a blender or food processor; blend until mixture becomes a thick paste. Transfer to a serving dish and mix in water and cilantro, adding salt to taste.
Place pork on the grill and cook for 3 to 4 minutes on each side, until internal temperature as measured with an instant-read thermometer is 160 degrees F. Slice pork and arrange on a warm serving tray.
Spoon some of the tomatillo mixture over the pork and decorate with the remaining grilled onions. Garnish with cilantro. Serve pork with remaining sauce.