Marinate Ahead and Grill
Garlic-Lime Pork Tenderloin
Charred Pineapple Salad
Wine Recommendation
Erath Pinot Noir
Ingredients
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp olive oil
- 1 Tbsp lime zest
- 1 clove garlic, minced
- 1 (1-lb) pork tenderloin, trimmed
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Combine cilantro, oil, lime zest, garlic, and pork in a large zip-top plastic bag. Seal and refrigerate at least 2 hours.
- Preheat grill to medium-high heat.
- Remove pork from bag, reserving marinade. Sprinkle pork with salt and pepper.
- Grill pork, covered, 20 to 25 minutes or until a meat thermometer inserted into thickest portion reads 145°F, basting with reserved marinade after 10 minutes.
- Let stand 10 minutes before slicing.
Side Dish Ingredients
- ½ (21-oz) container cored pineapple, cut into rings
- ½ red onion, cut into rings
- 1½ Tbsp olive oil, divided
- ½ Tbsp lime juice
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (5-oz) pkg spring mix
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush pineapple and onion with ½ Tbsp oil. Grill pineapple and onion, covered, 2 to 3 minutes per side or until grill marks appear. Remove from grill, and coarsely chop.
- Meanwhile, whisk together 1 Tbsp oil, lime juice, salt, and pepper in a medium bowl. Add spring mix, pineapple, and onion; toss. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
253
|
156
|
409
|
| Fat (g) | 14 | 10 | 24 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 1 | 16 | 17 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 261 | 231 | 492 |
| T. Sugs (g) | 0 | 11 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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