Post by chief_cook2 on Nov 11, 2002 6:39:05 GMT -6
8 serving(s)/Serving size: 4 - 6 slices
Ingredients: 1/4 cup plus 1 Tbsp olive oil, divided
Juice of 2 lemons (1/4 cup)
4 garlic cloves, halved
2 pork tenderloins (about 2 lbs total)
2 Tbsp light brown sugar (sugar substitutes available!)
1/2 tsp salt
In a large resealable plastic storage bag or a shallow dish, combine
1/4 cup olive oil, the lemon juice, and garlic; add the tenderloins.
Seal the bag or cover the dish and refrigerate for 30 minutes,
turning the tenderloins after 15 minutes.
Heat the remaining 1 Tbsp olive oil in a large skillet over
medium-high heat. Place the tenderloins in the skillet, reserving
the marinade.
Cook for 10 - 12 minutes, until cooked to medium, or to desired
doneness beyond that, turning to brown on all sides.
Remove to a cutting board and cover to keep warm.
Place the reserved marinade, the brown sugar, and salt in the
skillet and bring to a boil. Reduce the heat to low and simmer for
5 minutes.
Slice the pork, and serve topped with the sauce.
Exchanges Per Serving:
1/2 Carbohydrate, 3 Lean Meat, 1/2 Fat
Nutrition Facts:
Calories: 219
Calories from Fat: 105
Fat: 12g
Saturated Fat: 3g
Cholesterol: 65mg
Sodium: 196mg
Carbohydrates: 4g
Dietary Fiber: 0g
Sugars: 7 g
Protein: 24g