Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
381
Calories
28g
Protein
28g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 whole pork tenderloins, about 1½ pounds
- 2 garlic cloves, crushed
- 1 tablespoon vegetable oil
- 5 teaspoons chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon salt
Directions
1
Mix all ingredients, except pork, in a small mixing bowl.
2
Coat tenderloins with mixture.
3
Cover and refrigerate 2 to 24 hours.
4
Follow grill instructions to place tenderloins securely on spit.
5
Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is between 155°F to 160°F.
6
Let meat rest 8 – 10 minutes before slicing.
7
Category:Cathy's Recipes
8
Category:Pork tenderloin and fillet Recipes
9
Category:Garlic Recipes
10
Category:Chili powder Recipes
Recipe sourced from
fandom