 |
|
 |
The spice rub and glaze would also work well with chicken. Yield: 12 servings (serving size: 3 ounces pork) 2 tablespoons garlic powder 1 tablespoon chili powder 1 tablespoon paprika 2 teaspoons ground coriander 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 3 (1-pound) pork tenderloins, trimmed 2 teaspoons salt 1/2 cup finely chopped onion 1/2 cup orange juice 1/3 cup water 1 tablespoon cider vinegar 6 ounces commercial guava paste 2 garlic cloves, minced 1 jalapeño pepper, minced Cooking spray Prepare grill. Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 teaspoons salt, and rub pork with the garlic powder mixture. Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring occasionally. Remove from heat. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink), turning pork occasionally. Brush guava mixture over pork. Let stand 10 minutes before slicing into 1/2-inch-thick slices. CALORIES 195 (19% from fat); FAT 4.1g (sat 1.4g,mono 1.8g,poly 0.4g); IRON 1.7mg; CHOLESTEROL 74mg; CALCIUM 17mg; CARBOHYDRATE 14.2g; SODIUM 467mg; PROTEIN 24.4g; FIBER 0.8g Cooking Light, SEPTEMBER 2006  |
This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent
