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Ingredients
8 ounces pork tenderloin
½ teaspoon ground coriander
1 ½ teaspoons fresh rosemary or ½ teaspoon dried
½ teaspoon ground ginger
¼ cup orange juice concentrate
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
4 grams carbs; 74 milligrams cholesterol; 155 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 60 milligrams sodium; 24 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using broiler, turn it on and cover broiler pan with aluminum foil.
- Step 2
Wash and dry pork, and cut into four equal pieces.
- Step 3
In a bowl just large enough to hold the pork, combine the coriander, rosemary, ginger and orange juice, and season with pepper. Add the pork, and turn to coat well on all sides.
- Step 4
If using stove-top grill, prepare.
- Step 5
Broil or grill pork until brown on all sides, basting with marinade, for 10 to 12 minutes, until just pink inside.
Private Notes
Comments
This was a great place to start— I used fresh orange juice and replaced the coriander with cardamom bc that’s all I had. I also added fennel seeds. I pan-fried the pork and it was super delicious!
Only. thing I can say is YUM!!!