Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork tenderloin
- ½ cup soy sauce
- 2 oranges juiced
- 1 lime juiced
- ½ cup tamarind concentrate
- 1 tablespoon Dijon mustard
- 1 teaspoon ground ginger
- 1 garlic clove crushed
- 1 tablespoon chopped scallions
Directions
Combine marinade ingredients in measuring cup and stir to combine then place tenderloin in a plastic sealable bag and pour marinade over meat and seal.
Marinate overnight in refrigerator.
When ready to cook preheat outdoor grill.
Remove pork tenderloin from marinade and pat dry.
Brush olive oil onto grill and over meat for extra flavor.
Reserve marinade.
Grill tenderloin until cooked through about 40 minutes over medium heat.
Allow meat to rest about 10 minutes before cutting into serving pieces.
While meat is grilling bring reserved marinade to a boil in a small saucepan then lower the heat and gently simmer until it is reduced to about 2 tablespoons.
Stir occasionally.
Drizzle a small amount of marinade over each piece of meat.
Category:Cathy's Recipes
Category:Barbecue Recipes
Category:Pork Tenderloin and Fillet Recipes
Category:Orange juice Recipes
Category:Lime juice Recipes
Category:Tamarind Recipes
Category:Dijon mustard Recipes