Grilled Adobo Pork with Mango Olive Salsa
(Diabetic Version)
Ingredient
1 pound Pork tenderloins
1/4 cup Orange juice
1/8 cup Chipotle in adobo, pureed
2 Tablespoons Chopped fresh oregano
1 Tablespoon Minced garlic
1 teaspoon Ground cumin
1/4 teaspoon Salt
1 cup Diced mango
1/2 cup California Ripe Olives, sliced
1/3 cup Diced red onion
1 Tablespoon Lime juice
1 1/2 Tablespoons Minced jalapeno peppers
Directions:
Place tenderloins in a 9 by 13-inch baking dish.
Combine orange juice, chipotle in adobo, oregano,
garlic, cumin and salt in a large mixing bowl. Pour
over tenderloins and cover. Refrigerate and set a
side to marinate for at least 2 hours. Combine mangos,
California Ripe Olives, red onion, lime juice and
jalapenos. Set aside. Grill marinated pork over
medium-high heat for approximately 15 minutes or until
cooked to desired temperature, turning every 3-5
minutes to brown sides evenly. Transfer cooked
tenderloins to a clean cutting board, allow to rest
for 5 minutes, then slice into 1/4-inch pieces. Top
sliced pork with mango olive salsa.
Makes 4 servings (4 oz pork and 1/4 cup salsa per serving).
Dietary Exchanges: 1 Fruit, 3 Meat.
Nutrients Per Serving: Calories 230; Total Fat 8 g;
Calories from Fat 28%; Sat. fat 2 g; Cholesterol 74 mg;
Sodium 490 mg; Carb 15 g; Protein 25 g; Fiber 3 g;
Calories from Fat 28%.
From: California Olive Industry