ASIAN PORK TENDERLOINS

Asian Pork Tenderloins Recipe

These mouthwatering tenderloins are a summer favorite 

• 8 Servings
• Prep: 10 min. + marinating Grill: 25 min.

10 25 35

Ingredients

• 1/2 cup olive oil
• 1/3 cup lime juice
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons soy sauce
• 2 teaspoons Dijon mustard
• Dash cayenne pepper
• 4 pork tenderloins (3/4 pound each)

Directions

• For marinade, in a blender combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight.
• Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25 to 35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.

Nutrition Facts: 5 ounces cooked pork equals 

285 calories, 

15 g fat (3 g saturated fat), 

95 mg cholesterol, 

237 mg sodium, 

1 g carbohydrate, 

trace fiber, 

34 g protein.

 

AVACADO DEVILED EGGS

Avocado Deviled Eggs

 

Gorgeous and creamy.... these appetizers will be a hit wherever you serve them. Full of protein and good-for-you avocados they are the perfect lunch for us! Make these within an hour of serving, as the avocados may turn dark.

6 hard boiled eggs
1 medium avocado, small diced
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or to taste
1/8 teaspoon Splenda
Salt to taste

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, Splenda and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley.

Makes 12 servings.

Per Serving: (1 half egg)
Calories 90;
Protein 4 g;
Fat 6 g;
Carbs 1 g;
Sugar 0 g;
Sodium 75 mg

GINGER -GARLIC SAUCE

Ginger-Garlic Sauce

 
I love this sauce! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.


INGREDIENTS
2 tablespoons low-sodium soy sauce
1/4 cup rice wine vinegar
1 tablespoon tahini
2 garlic cloves, minced
1 tablespoons fresh ginger, chopped
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes
2 teaspoons toasted sesame oil
1/4 cup olive oil

DIRECTIONS
Place all ingredients except olive oil into a mixing bowl. Slowly whisk in olive oil to emulsify.
Makes 3/4 cup, 1 tablespoon per serving

Nutritional Info

Amount Per Serving:

Calories: 54.9

Total Fat:	5.6g
Total Carbs:	1.2g
Dietary Fiber:	0.2mg
Protein:	0.4g