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Ingredients
- 2 x 2.5-oz pork tenderloin cutlets (boneless, trimmed) (3/8- to 1/2-inch thick)
- 1 Tbsp. low calorie pancake syrup maple flavored
- 1 Tbsp. soy sauce
- 2 tsp California Rub (Sterns) see separate recipe
- 1 Tbsp. lemon juice
- 1/4 tsp crushed dry thyme leaves
Directions
- Mix the marinade in a sealable plastic bag. Add in the pork. Seal, removing as much air as possible. Place in a dish. Marinade at room temperature for no more than 10 min or possibly in the refrigerator for no more than 60 min.
- Grill on a preheated foreman grilling machine for 3 min. Unplug but don't lift the lid and allow the meat to rest for 1 minute. Remove the meat to a cutting board and let rest 1 minute. Slice on the diagonal.
- NOTES : Lean pork needs a marinade. Bob relished this combination. Test: marinated in refrigerator for 45 min. Served with Honey Glazed Parsnips and Pears with Pasta and Feta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 2 servings | |
| Calories 106 | |
| Calories from Fat 13 | 12% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 44mg | 15% |
| Sodium 493mg | 21% |
| Potassium 297mg | 8% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.52g | 3% |
| Protein 14.65g | 23% |
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