Recipe Details
Ingredients
-
1cupfresh lime juice
-
½cuptequila
-
½cuporange juice
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¼cupchopped fresh cilantro
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2tablespoonschopped green chiles
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1 ½tablespoonschili powder
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1tablespoonhoney
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1teaspoonminced garlic
-
1teaspoonsalt
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¾teaspoonground black pepper
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2(1 1/2 pound)pork tenderloins
Cooking Directions
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Whisk lime juice, tequila, orange juice, cilantro, chiles, chili powder, honey, garlic, salt, and pepper together in a bowl; pour into a 1-gallon resealable bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
-
When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
-
Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
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Cook tenderloins on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories108 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 1g |
3% |
| Cholesterol 33mg |
11% |
| Sodium 231mg |
10% |
| Total Carbohydrate 5g |
2% |
| Dietary Fiber 1g |
2% |
| Total Sugars 3g |
|
| Protein 12g |
24% |
| Vitamin C 16mg |
18% |
| Calcium 12mg |
1% |
| Iron 1mg |
4% |
| Potassium 266mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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