Pork Grilling Recipes
BBQ and Barbecue Recipes
1 cup beer or ginger ale
1/2 cup prepared mustard
1/2 cup honey
2 tablespoons canola oil
2 tablespoons onion powder
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
In a small bowl, combine the first nine ingredients. Pour 1 cup
marinade into a large resealable plastic bag; add the pork. Seal bag
and turn to coat; refrigerate for at least 1 hour. Cover and
refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before preparing the
grill for indirect heat. Drain and discard marinade from pork.
Grill, covered, over indirect medium heat for 25-30 minutes or until
a meat thermometer reads 160°, basting occasionally with reserved
marinade. Let stand for 10 minutes before slicing. Serve with any
remaining marinade if desired. Yield: 6 servings.
Nutritional Analysis: 4 ounces cooked pork equals 274 calories, 8 g
fat (2 g saturated fat), 84 mg cholesterol, 432 mg sodium, 17 g
carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean
meat, 1 starch.
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