dLifeHeaderPortlet dLifeHeaderPortlet


Grilled Tenderloin withTomatillo and Onion Salsa
Source: dlife

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

Rating:
Prep Time: 15 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

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
1 Fat , 2 Vegetables , 3 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 lb  Pork, tenderloin, lean, raw
1 tbsp  olive oil
1 tsp  ground cumin
1 pinch  salt and pepper
10 each  Tomatillo, fresh, medium
2 each  whole jalapeno pepper
1 each  large onion
3 tbsp  cold water
0 1/2 cup  fresh cilantro
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Spoon some of the tomatillo mixture over the pork and decorate with the remaining grilled onions. Garnish with cilantro. Serve pork with remaining sauce.

dLife Weekly Poll

Do you have an unconventional way to detect diabetes emergencies?