|Serving Size||½ of recipe|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||0.5 g|
Servings and Times
|Marinating Time||30 minutes to overnight|
Ingredients and Preparation
|Dried oregano||1 teaspoon|
|Dried sage||1 teaspoon|
|Fresh-squeezed orange juice||2 tablespoons|
|Freshly ground black pepper to taste|
|Garlic cloves, minced||2|
|Pork tenderloin||¾ pound|
- Mix together oregano, sage, orange juice, honey, salt, pepper, and garlic in a small bowl. Combine marinade mixture and pork in a large plastic resealable bag and shake to coat pork. Marinate in refrigerator 30 minutes to overnight, turning at least once.
- Prepare indoor or outdoor grill. Remove pork from marinade and grill, covered, turning once, about 25 minutes, until meat thermometer registers 160°F. Let stand 10 minutes, then slice and serve.
5 lean meats; 1 starch
Side Suggestions: Grilled Vegetable Salad
Arrange slices of yellow bell pepper, red onion, and zucchini on a grill coated with cooking spray. Grill about 5 minutes, until tender, turning occasionally. Season with salt and pepper, and drizzle with salad dressing.
Side Suggestions: Crusty Bread (Italian or French)