|Serving Size||½ of recipe|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Total Carbohydrate||9 g|
|Dietary Fiber||0.5 g|
|Marinating time||2 hours|
|Reduced-sodium soy sauce||2 tablespoons|
|White wine vinegar||1 tablespoon|
|Olive oil||1 tablespoon|
|Orange juice||½ tablespoon|
|Garlic clove, minced||1|
|Pork tenderloin, visible fat removed||¾ pound|
- Whisk together soy sauce, honey, vinegar, oil, orange juice, and garlic in a small bowl. Pour half of the marinade into a resealable plastic bag. Reserve the other half the marinade to serve as a dressing with the cooked tenderloin.
- Place pork in the bag and toss around until it is thoroughly coated. Marinate in the refrigerator for 1 ½ to 2 hours, turning at least once. Remove from the refrigerator 20-30 minutes before grilling.
- Prepare indoor or outdoor grill. Grill the tenderloin for 20-25 minutes, turning often, until a meat-thermometer registers 150°F. Let rest for 5-10 minutes before slicing.
- Pour the remaining marinade over the sliced pork and serve.
Slice ½ red onion, 1 green pepper, and 1 summer squash into large pieces. Toss with 2 teaspoons olive oil and grill for a few minutes, turning once. (Alternatively, place on a sheet pan in the oven and bake at 400°F for about 10 minutes, turning vegetables around with a spatula half way through.)
Cook in vegetable or chicken stock for added flavor.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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