• Molly

Brown Sugar Spiced Pork Tenderloin

Reposted form lillieeatsandtells.com


BROWN SUGAR SPICED PORK TENDERLOIN WITH CHIMICHURRI


★★★★★ 5 from 2 reviews

The easiest way to have delicious LEAN protein grilled up quickly for the whole family! This will be a new favorite for us…


  • Author: Lillie

  • Prep Time: 30 min

  • Cook Time: 20 min

  • Total Time: 50 minutes

  • Yield: 6-8 1x

  • Category: Pork

  • Method: Grill

  • Cuisine: American

For the Pork:

  • 2.5 lb pork tenderloin (only 2.5 g fat for a 4 oz portion- I always get mine from Costco)

  • 6 cloves garlic (or my favorite frozen dorot cubes)

  • 2 tbs brown sugar

  • 1 tbs balsamic vinegar

  • 1 tbs olive oil

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 tsp kosher salt

For the Light Cilantro Basil Chimichurri:

  • 1 cup fresh cilantro

  • 1/3 cup fresh basil leaves

  • 1/4 cup white balsamic vinegar

  • Juice from half a lemon

  • 2 cloves garlic (frozen dorot cubes)

  • 1/2 tbs olive oil

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • Pinch of red pepper flakes


INSTRUCTIONS

  1. Trim fat off of pork tenderloins. I like to rinse mine, and pat dry.

  2. Mix all of the other ingredients for the pork rub rub. It will make a thick marinade.

  3. Using a spoon (or ziplock bags on your hands!) rub the marinade all over the two tenderloins. You can cover, and refrigerate for a few hours or overnight— OR just leave on the counter like I did for 15-30 minutes before grilling. Always best to let it come to room temp before grilling.

  4. Heat grill to pretty high heat.

  5. Spray grill carefully with cooking spray.

  6. Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. If you have a meat thermometer, internal temp should be about 140.

  7. Let rest for 10 minutes, tented with foil before slicing in!

  8. Pulse all chimichurri ingredients in a mini food processor or blender… it’s not as pretty without loads of olive oil, but the taste was still incredible with the pork!*


NOTES

  • If I have guests, (or for my chimichurri loving daughters) I’ll make this chimichurri, and then split it in half and whisk additional olive oil into one jar for anyone who’s not watching their fats. My macros are calculated for it without of course, but as long as you section some off, you can just weigh your portion from that batch!

  • If you count macros, you can search “Lillie Eats and Tells Brown Sugar Spiced Pork” and “Lillie Eats and Tells Light Cilantro Basil Chimichurri” in My Fitness Pal and log the amount you take AFTER it’s cooked and prepared. You don’t have to worry about the raw ingredients etc!


NUTRITION

  • Serving Size: 100 g pork with 30 g chimi

  • Calories: 207

  • Fat: 6.2

  • Saturated Fat: 1.6

  • Carbohydrates: 8.7

  • Protein: 28.2






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