This entire meal was cooked on the grill and involved very little work. If you’ve never grilled a pork tenderloin, I highly recommend it. They are fairly inexpensive and surprisingly easy to cook. Just make sure you use a low carb marinade or sauce.
Grilled Pork Tenderloin
2 tablespoons no sugar added orange marmalade (I use Polaner brand; available at Wal-Mart.)
1/4 cup low sodium soy sauce
1 chipotle pepper in adobo sauce (or more if you like things spicy)
6 drops of EZ Sweetz (equivalent to 1/4 cup Splenda)
Juice of one lime
3 cloves chopped garlic
1/4 cup vegetable oil
3-5 pounds of pork tenderloin
Combine all ingredients (except the pork) in a magic bullet, blender, or food processor. Blend until all the ingredients are well combined. Place pork in a gallon size ziploc bag, add marinade, make sure all meat is covered, and allow to sit in the refrigerator for at least one hour. I try to marinade mine for 2-3 hours.
Preheat grill to about 400-425 degrees. I like to cover my grill with foil because the marinade can make a mess. I usually buy two pieces of tenderloin that are about 2 pounds each. (Most of them are packaged in groups of two.) Tenderloin needs to cook about 20 minutes per pound. So I do my two-pound tenderloins for about 10 minutes on each “side.” (Think in terms of top, bottom, then two sides.) If you are worried about getting it done, get a meat thermometer and make sure you reach 145 degrees inside the thickest part of the meat.
When the pork is done, place it on a platter and cover it with foil to rest while you prepare whatever you’d like to have as a side dish. I use the side burner of my grill to quickly stir fry whatever veggies I have on hand. In the picture you see a bag of shredded slaw mix (sans dressing) that was stir fried with soy sauce and sesame oil. I also threw in some broccoli florets and garnished with green onions. Just use whatever you have. Any stir fried vegetables would go well with this pork.
Serves 4: about 3 net carbs per serving in marinade