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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 medium-high heat
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 165F 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 5F to 10F 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

Food exchange 1/2 Fruit 1 Vegetable 3 Meat
(1/4 of total recipe (without garnish)) 
Calories 201 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

Courtesy Diabetic Cooking

Serves 4