Grilled Marinated Pork Tenderloin
Yield: 4 servings
Source: "Cooking with The Diabetic Chef"
1/4 cup balsamic vinegar
1 Tbsp garlic, chopped
2 Tbsp olive oil
1 Tbsp fresh rosemary, minced
1 Tbsp oregano, minced
2 pork tenderloins, about 1-1/4 pound total
In a medium bowl, combine the balsamic vinegar and the
garlic. Add the olive oil slowly while whisking to fully
combine. Add the rosemary and oregano and whisk for another
minute. Place the pork tenderloins in a shallow dish and
pour the marinade over them. Refrigerate, covered, overnight.
Turn the tenderloins periodically to allow the marinade to soak in.
Preheat a grill or oven broiler to medium heat. Place the
tenderloins on the grill and discard the marinade. Turn the
tenderloins periodically to cook fully. Cook for 20-25 minutes,
or until the tenderloins reach an internal temperature of 155
degrees F. Allow the meat to rest for 3-5 minutes before serving.
Nutritional Information Per Serving (4 ounces):
Calories: 252, Fat: 13 g, Cholesterol: 84 mg, Sodium: 61 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 30 g
Diabetic Exchanges: 4 Very Lean Meat, 2 Fat