Post by chief_cook2 on Apr 7, 2006 8:29:24 GMT -6
Peachy Pork Tenderloin
1 (12-ounce) pork tenderloin
1/3 cup peach nectar
3 Tbs. light teriyaki sauce
2 Tbs. snipped fresh rosemary, or 2 Tbs. dried rosemary, crushed
1 Tbs. olive oil
Trim any fat from pork. Place the pork in a plastic bag set in a
shallow dish. For the marinade, in a small bowl, combine peach nectar,
teriyaki sauce, rosemary, and olive oil. Pour over pork. Close bag.
Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain the pork, discarding marinade. In a grill with a cover arrange
preheated coals around a drip pan. Test for medium heat above the pan.
Place pork on grill rack directly over the drip pan. Cover and grill
about 30 minutes or until no pink remains and the juices run clear.
Yield: 4 servings
Nutritional Info: Per Serving: Calories: 162, Total Fat: 7 grams, Sat
Fat: 2 grams, Cholesterol: 60 mg, Sodium: 285 mg, Carbohydrate: 6
grams, Dietary Fiber: 0 grams, Protein: 19 grams. Dietary Exchange:
1/2 Fruit, 2 1/2 Lean Meat
1 (12-ounce) pork tenderloin
1/3 cup peach nectar
3 Tbs. light teriyaki sauce
2 Tbs. snipped fresh rosemary, or 2 Tbs. dried rosemary, crushed
1 Tbs. olive oil
Trim any fat from pork. Place the pork in a plastic bag set in a
shallow dish. For the marinade, in a small bowl, combine peach nectar,
teriyaki sauce, rosemary, and olive oil. Pour over pork. Close bag.
Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain the pork, discarding marinade. In a grill with a cover arrange
preheated coals around a drip pan. Test for medium heat above the pan.
Place pork on grill rack directly over the drip pan. Cover and grill
about 30 minutes or until no pink remains and the juices run clear.
Yield: 4 servings
Nutritional Info: Per Serving: Calories: 162, Total Fat: 7 grams, Sat
Fat: 2 grams, Cholesterol: 60 mg, Sodium: 285 mg, Carbohydrate: 6
grams, Dietary Fiber: 0 grams, Protein: 19 grams. Dietary Exchange:
1/2 Fruit, 2 1/2 Lean Meat
1 (12-ounce) pork tenderloin
1/3 cup peach nectar
3 Tbs. light teriyaki sauce
2 Tbs. snipped fresh rosemary, or 2 Tbs. dried rosemary, crushed
1 Tbs. olive oil
Trim any fat from pork. Place the pork in a plastic bag set in a
shallow dish. For the marinade, in a small bowl, combine peach nectar,
teriyaki sauce, rosemary, and olive oil. Pour over pork. Close bag.
Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain the pork, discarding marinade. In a grill with a cover arrange
preheated coals around a drip pan. Test for medium heat above the pan.
Place pork on grill rack directly over the drip pan. Cover and grill
about 30 minutes or until no pink remains and the juices run clear.
Yield: 4 servings
Nutritional Info: Per Serving: Calories: 162, Total Fat: 7 grams, Sat
Fat: 2 grams, Cholesterol: 60 mg, Sodium: 285 mg, Carbohydrate: 6
grams, Dietary Fiber: 0 grams, Protein: 19 grams. Dietary Exchange:
1/2 Fruit, 2 1/2 Lean Meat
1 (12-ounce) pork tenderloin
1/3 cup peach nectar
3 Tbs. light teriyaki sauce
2 Tbs. snipped fresh rosemary, or 2 Tbs. dried rosemary, crushed
1 Tbs. olive oil
Trim any fat from pork. Place the pork in a plastic bag set in a
shallow dish. For the marinade, in a small bowl, combine peach nectar,
teriyaki sauce, rosemary, and olive oil. Pour over pork. Close bag.
Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain the pork, discarding marinade. In a grill with a cover arrange
preheated coals around a drip pan. Test for medium heat above the pan.
Place pork on grill rack directly over the drip pan. Cover and grill
about 30 minutes or until no pink remains and the juices run clear.
Yield: 4 servings
Nutritional Info: Per Serving: Calories: 162, Total Fat: 7 grams, Sat
Fat: 2 grams, Cholesterol: 60 mg, Sodium: 285 mg, Carbohydrate: 6
grams, Dietary Fiber: 0 grams, Protein: 19 grams. Dietary Exchange:
1/2 Fruit, 2 1/2 Lean Meat