Lean pork tenderloins are rubbed with a fresh ground cumin and black pepper mix and then barbequed. An amazing sweet and sour blend of orange and lime juices, molasses, honey, garlic and an optional jalapeno pepper make up the sauce. Serve with Mushroom and pea pilaf (provided) and perhaps a Corona beer with lime wedge.
Mexican Pork Tenderloin & Gourmet Mushroom Risotto
Food items may appear slightly different than pictured.
Description
Lean pork tenderloins are rubbed with a fresh ground cumin and black pepper mix and then barbequed. An amazing sweet and sour blend of orange and lime juices, molasses, honey, garlic and an optional jalapeno pepper make up the sauce. Serve with gourmet Mushroom Risotto (provided) and perhaps a Corona beer with a lemon wedge.
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|---|
| Split | 0, 1, 2, 3, 4 |
| Gluten Free | No, Yes |
Nutritional Info
207 cal/7g fat/455mg sodium/1g carbs/0g fibre/32g protein/5 WW pts
Cooking Instructions
Mexican Pork Tenderloin
1. Thaw completely in refrigerator.
2. Preheat oven to 500°F (you may want to make sure your oven is clean before making this one to
avoid a lot of smoking).
3. Place tenderloins on a sprayed, foil lined baking dish
4. Roast in hot oven for 20-25 minutes or until the internal temperature of the roast registers 150
degrees.
5. While tenderloins are cooking, start your rice (as per directions on bag) so it is ready with your meal.
6. Remove from the oven and let rest for 10 minutes before slicing. Serve with rice & steamed broccoli
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