Grilled Cuban Pork Tenderloin

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This is a great little Weight Watchers (subscription required for link) recipe I’ve made a few times and is a big hit with the husband. The pork is marinated for at least 4 hours, but to get the full flavor I recommend marinating overnight.

I’m marinating 2 tenderloins today to cook tomorrow (photo tomorrow).

Gilled Cuban Pork Tenderloin
Net Carbs: 2
Weight Watchers PlusPoints: 4
Servings: 4

Ingredients

  • ¼ C fresh live juice
  • 1 tbsp. olive oil, extra virgin
  • 1 tsp. tried oregano
  • ½ tsp. table salt
  • ¼ tsp. black pepper, freshly ground
  • 2 tsp. minced garlic, or to taste
  • 1 pound uncooked, lean pork tenderloin, use one or whole loin

Instructions

  • In small bowl, combine lime juice, oil, oregano, salt and pepper. Spoon 3 tbsp. of marinade into a zip-top food storage bag or shallow glass dish.
  • Add garlic and pork to bag (or glass dish). Seal bag and turn to coat pork with mixture (or turn in glass dish to coat and then cover). Refrigerate at least 4 hours, but preferably overnight.
  • Cover and refrigerate remaining marinade in a small bowl – this will be the sauce.
  • Heat grill to medium-hot heat or preheat oven to 425.
  • For the Grill: Remove pork from bag and place on grill or in shallow cooking dish. Discard marinade in bag (or glass dish). Grill pork, turning occasionally, until meat thermometer inserted in center reads at least 145 degrees, about 20-25 minutes.
  • For the Oven: Place pork in a shallow roasting pan, discarding marinade in bag or glass dish; roast until internal temperature reaches 145 degrees, about 20-25 minutes.
  • Remove pork from grill or oven and let rest for 10 minutes before thinly slicing. Stir any juices from cutting board into reserved sauce and drizzle over sliced pork. Yields about 3 ounces of pork and 1 tbsp. of sauce per serving.

Marinated Tuna Steaks – I Hope This Turns Out Good

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Image courtesy of franky242/FreeDigitalPhotos.net

Image courtesy of franky242/FreeDigitalPhotos.net

I’m making a Tuna Steak today. This is a big deal because I am not the biggest fish fan. Well, actually I hate fish. There I said it.

Part of it is the texture. It feels too mushy for meat. But mostly, its that awful fishy taste. Yuck!

My two exceptions – tuna steaks and orange roughy. Both are very good. I won’t say delicious, but they are good. So today, I’m making tuna steaks. The orange juice and olive oil are what brings the carbs here, but the total grams is still below my 6g of carbs per meal. The rest will come from some mixed greens.

I’ll let you know if this is good.

Marinated Tuna Steaks
3.7g Carbs
Serves 4

Ingredients
4 4-ounce Tuna Steaks
1/4 C Orange Juice
1/4 C Soy Sauce
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
2 Tbsp Chopped Fresh Parsley
1 Clove Garlic, Minched
1/2 Tsp Chopped Fresh Oregano
1/2 Tsp Ground Black Pepper

Directions
For marinade, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and pepper. Place tuna in plastic bag, add marinade and seal. Turn bag to coat tuna. Refrigerate for 30 minutes, being sure to turn once.

Preheat grill for high heat. Lightly oil grate. Cook tuna steaks for 5 – 6 minutes, then turn and baste with marinade. Cook for an additional 5 minutes (or until done). Discard remaining marinade.