Caribbean-Style Pork Tenderloin

Ingredients:

• grated zest and juice of 1 orange
• grated zest and juice of 1 lime
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne
• 1 (1 lb.) pork tenderloin, trimmed

Makes 4 Servings ( 3 slices per serving)

1. Combine orange zest and juice; lime zest and juice, oil, garlic, cumin, salt, pepper and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn out coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to overnight.
2. Preheat oven to 450 F.
3. Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast for 5 minutes. Reduce oven temperature to 350 F and roast until instant-read thermometer inserted in the center of the tenderloin registers 160 F for medium, 15-18 minutes. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who knew that pork could be so succulent and juicy with citrus flavors? This pork is flavorful and juicy after one bite. The acidity from the juices cools down the heat from the cumin giving the pork a nice bite to it. You can use boneless pork chops in this recipe and you can either sauté, broil or grill the pork chops and they will still be delicious.