Monday, July 21, 2008

Southwestern Grilled Pork Tenderloin

It can get pretty boring to have chicken all the time while dieting. So here is an alternative. It's very easy to prepare, and you can use your barbecue or your broiler.

Pork chops don't have much flavor, and they often end up very dry. The rub you are using creates a crust while the pork remains juicy inside, so it's a real treat:) And the trick for keeping them moist is also to grill them on medium-high heat. If you cook them with high heat as if you are cooking steak you will dry them up.

If you like rosemary, you can also use it along with oregano or thyme. Use 1 tablespoon of each (rosemary and thyme). And I used chopped garlic just because I like the taste better than garlic powder.

Don't forget to get rid of the fat that borders the chops. Not only it's not good for you, it also curls up the chops while cooking which doesn't let the chops cook evenly.

If you want to cheat a bit, you can add about 1/2 cup of red wine to the marinade. Enjoy:)



2 whole pork tenderloins (about - 1 1/2 lbs. total) or 6 pork chops
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/8 teaspoon dried garlic powder

Mix together chili powder, oregano, cumin, and garlic powder. Rub over the surface of pork. Cover and refrigerate 2-24 hours.

Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 25-20 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160° F. Pork is done when there is still a hint of pink in the center.

Makes 6 servings (approx 4 oz.)
Per Serving:
Fat: 5.2g
Carbohydrates: 1.4g
Protein: 28.2g

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