INGREDIENTS:
* 4 slices of pork loin cut in half
2 tablespoons soy sauce * 2 teaspoons
oil peanut
* 1 clove garlic, crushed.
* 2 tablespoons lime juice
* ½ teaspoon ground cumin ½ teaspoon
*
ground coriander 1 teaspoon brown sugar
PEACH AND MINT SAUCE:
* 4 half peach in syrup drained and chopped fine.
* ½
chopped yellow bell pepper 2 tablespoons chopped fresh mint leaves * 1
chili / red pepper, fresh, chopped fine without seeds.
P SERVICE:
1 .- Mix the sauce, oil, garlic, juice, spices and sugar in large bowl.
2 .- Put the pork in the marinade.
3 .- Cover, refrigerate 3 hours or overnight. 4 .- Drain
back; discard the marinade. 5 .-
Roast the tenderloin on the grill oiled until both sides are browned and desired doneness.
6 .- Serve pork with peach salsa and mint.
PEACH AND MINT SALSA:
1 .- Mix all ingredients in a bowl.
TIPS:
1 .- The marinated pork is suitable for freezing
2 .- Per serving: 5 grams fat, 1 gram fiber, 250 kcal.
Source: Cooking Healthy and Tasty. Diario El Nacional. Venezuela.
* 4 slices of pork loin cut in half
2 tablespoons soy sauce * 2 teaspoons
oil peanut
* 1 clove garlic, crushed.
* 2 tablespoons lime juice
* ½ teaspoon ground cumin ½ teaspoon
*
ground coriander 1 teaspoon brown sugar
PEACH AND MINT SAUCE:
* 4 half peach in syrup drained and chopped fine.
* ½
chopped yellow bell pepper 2 tablespoons chopped fresh mint leaves * 1
chili / red pepper, fresh, chopped fine without seeds.
P SERVICE:
1 .- Mix the sauce, oil, garlic, juice, spices and sugar in large bowl.
2 .- Put the pork in the marinade.
3 .- Cover, refrigerate 3 hours or overnight. 4 .- Drain
back; discard the marinade. 5 .-
Roast the tenderloin on the grill oiled until both sides are browned and desired doneness.
6 .- Serve pork with peach salsa and mint.
PEACH AND MINT SALSA:
1 .- Mix all ingredients in a bowl.
TIPS:
1 .- The marinated pork is suitable for freezing
2 .- Per serving: 5 grams fat, 1 gram fiber, 250 kcal.
Source: Cooking Healthy and Tasty. Diario El Nacional. Venezuela.
0 comments:
Post a Comment