Caribbean-Style Pork Tenderloin

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.

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