(serves 6 with planned-overs)
|2||garlic cloves, pressed or minced|
|1||teaspoon (5 ml) crushed dried thyme|
|1/2||teaspoon (2.5 ml) crushed dried oregano|
|1/2||teaspoon (2.5 ml) ground cumin|
|1/2||teaspoon (2.5 ml) freshly ground pepper|
|1/4||teaspoon (1.25 ml) cayenne pepper|
|3||tablespoons (45 ml) fresh lime juice|
|3||tablespoons (45 ml) fresh orange juice|
|1/2||tablespoon (7.5 ml) olive oil|
|3||10-ounce (900 g) pork tenderloins, trimmed of all fat|
|1||cup (236 ml) fresh orange juice|
|2||tablespoons (30 ml) chopped fresh ginger|
|1||tablespoon (12 g) packed light brown sugar|
|1/2||teaspoon (2.5 ml) ground cloves|
|12||7-inch (17.5 cm) fat-free flour tortillas, warmed|
- Whisk together the marinade ingredients. Brush onto the pork tenderloins. Cover and marinate overnight or for at least 6 hours in the refrigerator.
- Before cooking, preheat the oven to 375°F (190° C). Place the tenderloins in a roasting pan.
- Place the orange juice, ginger, brown sugar, and cloves in a small saucepan. Bring to a boil and reduce until it has the consistency of maple syrup. Brush each tenderloin with the glaze and bake, basting twice, until an instant-reading meat thermometer inserted in the thickest part of the pork registers 160°F (71° C), about 20 to 25 minutes. Allow the meat to rest for 10 minutes before slicing.
- Thinly slice 1 1/2 of the tenderloins and serve with warmed tortillas and orange salsa. Securely wrap the remaining tenderloin and refrigerate for a second meal.
|Per serving:||322 calories (8% calories from fat), 21 g protein, 3 g total fat (0.9 g saturated), 52 g carbohydrate, 2 g dietary fiber, 46 mg cholesterol, 717 mg sodium|
|Exchanges:||2 very lean meat, 3 1/2 carbohydrate (3 1/2 bread/starch)|