Grilled Pork Tenderloin
Grilled Pork Tenderloin - Tender, juicy and pleasantly sharp
Healthy, because
Even smarter
Nutritional values
The fillet is one of the leanest and lowest-calorie cuts of pork. This dish also provides valuable protein and nutrients. One serving of this dish provides your daily requirement of vitamin B1 and half of your daily requirement of B2, niacin, iron, and zinc. These vitamins and minerals help strengthen the nervous and immune systems.
Consider removing excess marinade off the pork before grilling. If too much seasoning sauce drips onto the embers, the smoke can contain substances that are harmful to your health.
(Percentage of daily recommendation)
| Calorie | 156 cal. | (7 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 Organic orange
- 2 red chili peppers
- ½ Lime
- 2 Tbsps vegetable oil (plus more for the grill)
- 2 Tbsps Tomato paste
- 2 trimmed Pork tenderloin (each about 21 oz. total)
Kitchen utensils
Preparation steps
Rinse the orange in hot water, wipe dry and finely grate the zest. Squeeze juice from orange.
Halve chile peppers lengthwise, remove seeds, rinse and pat dry. Finely chop chiles. Squeeze juice from lime.
Combine orange zest and juice, chiles, lime juice, 1 tablespoon oil and the tomato paste in a freezer bag, then seal tightly and turn to mix well.
Pat pork dry and place in the marinade, seal bag and turn to coat. Shake bag well. Let marinate in the refrigerator for at least 3 hours.
Remove pork from marinade and drain. Cook on a lightly oiled grill until browned all over and cooked through, turning with tongs, about 15 minutes.
Remove from grill, cover with aluminum foil and let stand 5 minutes before slicing.
