Caribbean Pork Tenderloin
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Updated May 4, 2005
Flavorful ingredients such as citrus, cilantro, pepper and garlic weave their way through Latin American cuisines, giving the dishes marvelous flavor. Little preparation and cooking is needed to bring this pork tenderloin and plantain dish to the table, and it has the added benefit of being low in fat and cholesterol.
Caribbean Pork Tenderloin
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- Prep Time 10 min
- Total 50 min
- Servings 4
- Ingredients 11
Ingredients
- 2 lean pork tenderloins, about 1/2 pound each
- 1 teaspoon grated orange peel
- 1/2 cup orange juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon cracked black pepper
- 2 garlic cloves, cut in half
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- 1 large plantain, cut into 1/4-inch slices
Instructions
-
Step1Trim fat from pork. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
-
Step2Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
-
Step3Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Nutrition
260
Calories
6 g
Total Fat
26 g
Protein
28 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Cholesterol
- 70 mg
- Sodium
- 210 mg
- Potassium
- 830 mg
- Total Carbohydrate
- 28 g
- Dietary Fiber
- 2 g
- Protein
- 26 g
% Daily Value*:
- Vitamin A
- 16%
- 16%
- Vitamin C
- 18%
- 18%
- Calcium
- 0%
- 0%
- Iron
- 10%
- 10%
Exchanges:
2 Fruit; 4 Very Lean Meat;Recipe Tips
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