Mexibbean Grilled Pork Tenderloin PRINT
- YIELD: 4 servings
This low-fat recipe has a Mexican flavor made from a rub with a blend of chili powder, cumin and other Latin spices. Marinated in lime juice, garlic and olive oil this can be grilled indoors or outside. As a garnish, serve with my recipe for Pineapple-Mango Salsa.
Healty and Delish!
|2||cloves garlic, finely minced|
|Juice of 1-2 fresh lime|
|Optional: lime zest|
|MEXICAN SPICE BLEND:|
|See this link for the recipe|
Rub Mexican seasoning blend, generously, over pork tenderloin.
Pour enough olive oil to evenly coat a small dish. Add garlic, lime juice (and optional lime zest) and whisk together.
Marinate the pork tenderloin for 30 minutes (or you can use this with chicken or shrimp).
Grill until done to your liking (we grill to an internal temperature of 160F.
Remove from the grill and cover with foil.
Allow to rest for 10 minutes, before slicing.
Serve with Pineapple-Mango Salsa and black beans.