- 2 teaspoons cumin
- 1/4 teaspoon ground black pepper
- Chopped fresh cilantro, if desired
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeded, finely chopped
- 2 (3/4-pound) pork tenderloins
- 1/2 teaspoon salt
Heat grill. Combine cranberry sauce, cumin, lime peel, lime juice and jalapeno pepper in a small saucepan. Cook over medium heat, whisking often, just until glaze is smooth. Set aside 1 cup glaze to serve with pork.
Place pork on grill; sprinkle with salt and pepper. Cover grill. Cook 20 to 25 minutes or until pork is no longer pink in the center or until internal temperature reaches 155°F. on a meat thermometer, turning occasionally and brushing with remaining glaze during last 10 minutes of cooking time. Remove from grill; cover and let stand 5 minutes.
Heat reserved glaze until hot; serve over pork. If desired, garnish with cilantro.
Makes 6 servings.
Per Serving: Cal. 385 (19%DV), Fat Cal. 45, Pro. 36g (72%DV), Carb. 42g (14%DV), Fat 5g (8%DV), Chol. 110mg (37%DV), Sod. 378mg (16%DV), Vit. A 5RE (1%DV), Vit. C 6mg (10%DV), Vit. E <1mg (3%DV), Calcium 21mg (2%DV), Iron 2mg (12%DV), Folate 10Ug (3%DV), Zinc 3mg (23%DV), Pot. 559mg (16%DV), Dietary Exchange: Fruit 3, Meat 4