|Pork and Marinade|
|1||pork tenderloin (12-14 ounces)|
|1/3||cup frozen orange juice concentrate, thawed|
|2||tablespoons olive oil|
|1||tablespoon seeded and chopped canned chipotle peppers in adobo sauce|
|2||garlic cloves, pressed|
|Pickled Red Onion Salad|
|1/2||large red onion, thinly sliced|
|1/3||cup cider vinegar|
|1||garlic clove, pressed|
|1/4||cup whole fresh cilantro leaves|
|1||orange, cut into segments|
Yield: 2 servings
Nutrients per serving: Light: Calories 300, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 110 mg, Carbohydrate 15 g, Protein 37 g, Sodium 550 mg, Fiber 2 g
Diabetic exchanges per serving: 1 fruit, 3 low-fat meat (1 carb)
Cook's Tips: Removing the tough silver skin from pork tenderloin will keep the meat from curling during cooking. Insert the blade of Paring Knife underneath the silver skin, keeping the blade angled away from the meat as you cut along the entire length of the silver skin.
To cut orange into segments, cut a thin slice from the top and bottom of the orange using Paring Knife. Stand the orange upright, cut end down, on cutting board. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.
The temperature of the pork tenderloin will rise 5-10°F after it is removed from the Grill Pan. This happens when the residual heat on the surface of the meat moves toward the center (called carryover cooking).