Grilled Pork Tenderloin With Latin Spices

From the Editors of Live Right Live Well

A little-known fact: Pork tenderloin is just as lean and low-fat as skinless chicken breast, with slightly less than 3 grams of fat in a 3-ounce cooked serving. It’s versatile, too, and can be roasted, grilled, sautéed or stir-fried.

Makes 8 servings (4 ounces cooked per serving)

Ingredients
Latin spices:
2½ tablespoons dark brown sugar
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
½ teaspoon cayenne pepper

2 pork tenderloins (about 2-2½ pounds total)

Directions
1. Mix Latin spices together in a small bowl.

2. Rub pork tenderloins, covering completely, with spice mixture.

3. Refrigerate in a covered container for two hours or overnight.

4. Remove from refrigerator 30 minutes before grilling.

5. Preheat gas or charcoal grill for medium-high heat.

6. Cover and grill pork, turning occasionally, for total of 10 to 15 minutes. Pork is thoroughly cooked when thermometer registers 150 F to 155 F.

7. Transfer cooked pork to cutting board, and let rest for ten minutes before slicing.

Nutrition information (per serving)
200 calories
33g protein
7 g carbohydrates
4.5g fat (1.5 g saturated)
70 mg cholesterol
795 mg sodium
27 mg calcium
2 mg iron
350 IU vitamin A
1 mg vitamin C

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	<h1>Grilled Pork Tenderloin With Latin Spices</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

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	A little-known fact: Pork tenderloin is just as lean and low-fat as skinless chicken breast, with slightly less than 3 grams of fat in a 3-ounce cooked serving. It’s versatile, too, and can be roasted, grilled, sautéed or stir-fried.
Makes 8 servings (4 ounces cooked per serving)
Ingredients Latin spices: 2½ tablespoons dark brown sugar 1 tablespoon ground ginger 1 tablespoon ground cumin 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper ½ teaspoon cayenne pepper 
2 pork tenderloins (about 2-2½ pounds total)
Directions 1. Mix Latin spices together in a small bowl.
2. Rub pork tenderloins, covering completely, with spice mixture.
3. Refrigerate in a covered container for two hours or overnight.
4. Remove from refrigerator 30 minutes before grilling.
5. Preheat gas or charcoal grill for medium-high heat.
6. Cover and grill pork, turning occasionally, for total of 10 to 15 minutes. Pork is thoroughly cooked when thermometer registers 150 F to 155 F.
7. Transfer cooked pork to cutting board, and let rest for ten minutes before slicing.
Nutrition information (per serving) 200 calories 33g protein 7 g carbohydrates 4.5g fat (1.5 g saturated) 70 mg cholesterol 795 mg sodium 27 mg calcium 2 mg iron 350 IU vitamin A 1 mg vitamin C
	
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