Grilled Pork Tenderloin with Apple Salsa
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound pork tenderloin
2 Granny Smith apples, peeled, cored and finely chopped
1 can (4 ounces) chopped green chilies
1/4 cup lemon juice
3 tablespoons finely chopped fresh cilantro
1 clove garlic, minced
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
Spray grid well with nonstick cooking spray. Preheat grill to
Combine chili powder and garlic powder in small bowl; mix well. Coat
pork with spice mixture.
Grill pork 30 minutes, turning occasionally, until internal
temperature reaches 165°F when tested with meat thermometer in
thickest part of tenderloin. Transfer roast to cutting board; cover
with foil. Let stand 10 to 15 minutes before slicing. Internal
temperature will continue to rise 5°F to 10°F during stand time.
To make apple salsa, combine apples, chilies, lemon juice, cilantro,
garlic, oregano and salt in medium bowl; mix well.
Slice pork across grain; serve with salsa. Garnish, if desired.
Nutrients per Serving
(1/4 of total recipe (without garnish))
Calories from Fat 21 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 81 mg
Carbohydrate 14 g
Fiber 2 g
Protein 26 g
Sodium 678 mg