Those looking to eat healthier should not only consider the ingredients they choose, but also the cooking methods. Grilling food is a smart choice to reduce calories and limit saturated fat. Grilling can take place outdoors or on a cast iron grill pan directly on the stove.
Even though people think chicken or burgers are grill foods, don’t overlook lean pork either. This recipe for “Fiery Grilled Pork Tenderloin” from “Cooking Light Fresh Food Superfast” (Oxmoor House) by the editors of Cooking Light, packs a double punch of peppery punch. Serve it with any grilled vegetable of your choice, such as squash, zucchini or eggplant.
fiery Grilled Pork Tenderloin
- 1 pound pork tenderloin
- 2 teaspoons olive oil
- 1½ tablespoons ground black and red pepper mix (like the McCormick1 Shot!)
- 1 tablespoon dark brown sugar
- 1/2 teaspoon garlic powder
- 1/4 tsp salt
- Cooking spray
Pat the pork dry with paper towel. Rub the oil on the pork.
Combine pepper mixture and next three ingredients; rub over pork. lace pork on a grill coated with cooking spray. Grill 20 minutes or until a thermometer registers 160 F (slightly pink), turning once. Remove pork from grill; let stand 5 minutes. Cut the pork diagonally into 1/2 inch slices. The serving size is 3 ounces.