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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

Saffron Marinated Pork Tenderloin

Source: dLife

Pork tenderloin marinated in saffron and basil served with a onion/bell pepper relish.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	229.4

Total Carbs	10.1 g

Dietary Fiber	2.4 g

Sugars	4.3 g

Total Fat	7.7 g

Saturated Fat	1.9 g

Unsaturated Fat	1.1 g

Potassium	723.2 mg

Protein	28.1 g

Sodium	654.6 mg

Dietary Exchanges 7.7 Fat, 1.5 Vegetables, 0.0 Fruits, 2.8 Meat, 0.0 Other Carbs,

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.
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Servings

Ingredients

Pork 0.3333
0.3333 cup shallots, chopped 0.3333
0.3333 cup fresh basil 1.0
1 tbsp fresh lemon juice 2.0
2 tsp paprika 1.0
1 tsp ground cumin 2.0
2 tsp olive oil 0.25
0 1/4 tsp saffron 3.0
3 each medium garlic cloves 1.0
1 lb pork tenderloin 0.75
0 3/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 each cooking spray

Relish 0.25
0 1/4 each red onion 1.0
1 each large red bell peppers 1.0
1 each large green bell peppers 1.0
1 tbsp fresh basil 1.0
1 tsp sugar 2.0
2 tsp Vinegar, red wine 0.25
0 1/4 tsp salt

Directions

Whisk together shallots, basil, lemon juice, paprika, cumin, oil, saffron, and garlic. Pour into a resealable plastic bag and add pork; zip shut and chill for 24 hours, flipping a few times.
Preheat grill.
Take pork out of bag, throwing away marinade. Season pork with salt and pepper. Lay pork on a cooking spray coated grill rack and cook 9 minutes per side or until a meat thermometer reads at least 155 degrees F. Let rest 10 minutes before slicing.
Meanwhile, arrange onion and bell peppers on a cooking spray coated grill rack and cook 4 minutes per side for onions and 12 per side for peppers. Put peppers in a resealable plastic bag and let sit 10 minutes. Take peppers out of bag, peel off skin, and slice in half lengthwise, throwing away seeds and membranes. Finely dice onions and peppers. Mix onions, peppers, basil, sugar, vinegar, and salt in a bowl and serve with pork.