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Saffron Marinated Pork Tenderloin
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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

0 1/4 each  red onion
1 each  large red bell peppers
1 each  large green bell peppers
1 tbsp  fresh basil
1 tsp  sugar
2 tsp  Vinegar, red wine
0 1/4 tsp  salt
  1. 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.
  2. Preheat grill.
  3. 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.
  4. 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.

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