A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.
Pork tenderloin is the leanest cut of pork, in fact it's just as lean as a skinless chicken breast, and it doesn't take long to cook, which makes it perfect for busy weeknights. If you're tired of making the same 'ole thing for dinner, this is the answer (and bonus, it's totally man-friendly).
I was really in the mood for some Cilantro Lime Rice, and I thought it was the perfect compliment; I used some lime wedges to squeeze over the pork - delish! I was craving white rice, but I often use brown rice too as a whole grain option. For an even healthier side, last week's Fiesta Bean Salad would also be fabulous!
This recipe is from the cookbook Simple Food, Big Flavor, by Aarón Sánchez (you may know him as one of the judges on Chopped). Yesterday I made a batch of Aaron's Adobo with full intentions of making this pork dish. I still have a lot of adobo left, so I'm going to use the rest to grill some pork chops this weekend. It was pretty chilly yesterday, so rather than making this on my grill, I used my broiler instead.
Mexican Adobo Rubbed Grilled Pork Tenderloin
Servings: 4 • Size: 1/4 • Old Points: 4 • Weight Watcher Points+: 4 pt
Calories: 182 • Fat: 6.5 g • Carb: 3 g • Fiber: 1.5 g • Protein: 27.5 g • Sugar: 0 g
Sodium: 66 mg (without the salt) • Cholest: 81 mg
- 18 oz pork tenderloin
- 3 tbsp Aaron's Adobo
- 1 tsp olive oil
- kosher salt, to taste
Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes. Let the pork rest about 5 minutes before slicing.