Ingredients
Marinade Ingredients:
1/2 C orange juice
3 T balsamic vinegar
2 T extra virgin olive oil
2 T honey or brown sugar
2 tsp crushed garlic
2 tsp dried rosemary
1 tsp dried thyme or sage
1 tsp coarsely ground black pepper
1 tsp salt
2 Pork tenderloins (1 lb each)
Combine marinade ingredients in a bowl stir to mix. Remove 1/4 cup of the marinade and refrigerate until ready to cook the tenderloins.
Place tenderloins in a shallow non-metal container.. Pour remaining marinade over tenderloins and lift meat to allow the marinade to flow underneath.
Cover and refrigerate for 6 to 24 hours, turning occasionally.
Coat grill rack with cooking spray place tenderloins on the grill Cook, covered, over medium coals, turning occasionally, for about 20 minutes, until a thermometer inserted in the thickest part of the meat reads 155 to 160 degrees. Baste occasionally with the reserved marinade during the last 5 minutes of cooking.
Remove tenderloins from the grill, cover loosely with foil, and let sit for 5 minutes before slicing thinly at an angle and serving.
Nutritional Information Per Serving (per 3-ounce serving): Calories: 166, Carbohydrate: 3 g, Cholesterol: 67 mg,
Fat: 5 g, Saturated Fat: 1.6 g, Fiber: 0 g, Protein: 24 g, Sodium: 121 mg, Calcium: 8 mg
Diabetic Exchanges: 3 Lean Meat
