Many of us here in Michigan in mid-February wish we were visiting one of the Caribbean Islands right now. This recipe is very tasty even just marinating the pork for 2 hours as well as up to 2 days. There are 4 points per 3 slices of pork and comes from a new Weight Watcher’s cookbook that has lots of good dishes I am anxious to try.
Carribean-Style Pork Tenderloin
- grated zest and juice of 1 orange
- grated zest and juice of 1 lime
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 2 tsp. ground cumin
- salt and pepper to taste
- pinch of cayenne
- (1) 1 lb. pork tenderloin, trimmed
Combine all of the above ingredients and marinate for at least 2 hours or overnight.
This recipe had totally different cooking directions and made it more complicated to cook than it needed to be. I used the standard way I always cook a pork tenderloin. Brown it lightly in a little oil, or spray the pan with a nonstick spray, then roast in a 400°F oven for about 20 to 30 minutes or once it reaches 145°F. Allow to cool 5 minutes before slicing.
Side dishes are sliced pineapple (grilling them briefly is a nice touch) sprinkled with fresh parsley (or cilantro) and a couple dashes of ground cinnamon and black beans – yum! See my recipe Black Bean Sauce.
Recipe by cookingwithauntjuju.com