Sunday, September 26, 2010

80--- Autumn Pork Tenderloin

You should make this for dinner TONIGHT! The Harvest Salad complements the flavors in this meat perfectly! This marinade (and optional rub) are so simple, and chances are, you have all of the ingredients in your cupboard already!

Many people avoid pork because they are not sure how to cook it (aside from bacon and ham, of course). But a lean cut of pork (the tenderloin) can be a great meat choice! A 3.5 ounce serving (think palm of your hand size) has the same amount of saturated fat as 95% lean ground beef, only slightly more than a skinless chicken breast.

It also seems that people get panicky when thinking about pork and food borne illness. The same guidelines apply to cooking pork as they do chicken breast! Make sure that the internal temperature of the pork reaches 160 degrees.

Autumn Pork Tenderloin
Serves 4

Lean cut pork tenderloin, ~1lb

1/2 cup balsamic vinegar (I used an apple balsamic vinegar, so GOOD if you can find it)
2 Tbsp pure maple syrup
3 Tbsp yellow mustard
1 Tbsp garlic salt

Place tenderloin in marinade and refrigerate for at least 3 hours (aim for a full day if you have time).

20--- The Rub (optional)
1/3 cup brown sugar
2 Tbsp garlic salt
2 Tbsp ground mustard
1 Tbsp paprika
1 Tbsp ground black pepper
1 Tbsp crushed red pepper flakes

Preheat grill. Roll tenderloin in The Rub (optional), and rub in spices. Grill tenderloin until internal temperature reaches 160 degrees (~30 minutes on medium heat).

Nutrition Info per 3 oz serving (without rub): 189 calories, 6 g fat, 2 g saturated fat, 26 g protein, 80 mg cholesterol

1 comment:

  1. Delicious! Lindsay - you are an amazing cook! Thanks for dinner - I can't wait to try out some of you recipes! ~Carlie