5 points<\/p>\n
Yield:\u00a0 8 servings (serving size: 3 ounces pork)<\/p>\n
1\/4 cup fresh oregano leaves
1\/4 cup fresh sage leaves
1\/4 cup fresh orange juice
1\/4 cup honey
1 tablespoon coarsely ground black pepper
2 tablespoons grated lemon rind
2 tablespoons grapeseed oil
1\/4 teaspoon salt
6 garlic cloves, peeled
2 (1-pound) pork tenderloins, trimmed
1\/4 teaspoon salt
Cooking spray<\/p>\n
Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.<\/p>\n
Prepare grill.<\/p>\n
Remove pork from marinade. Discard marinade. Sprinkle pork with 1\/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160\u00b0 (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.<\/p>\n
CALORIES 214 (24% from fat); FAT 5.8g (sat 1.5g,mono 2g,poly 1.6g); IRON 1.6mg; CHOLESTEROL 74mg; CALCIUM 29mg; CARBOHYDRATE 15.7g; SODIUM 168mg; PROTEIN 24.4g; FIBER 0.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
5 points Yield:\u00a0 8 servings (serving size: 3 ounces pork) 1\/4 cup fresh oregano leaves1\/4 cup fresh sage leaves1\/4 cup fresh orange juice1\/4 cup honey1 tablespoon coarsely ground black pepper2 tablespoons grated lemon rind2 tablespoons grapeseed oil1\/4 teaspoon salt6 garlic cloves, peeled2 (1-pound) pork tenderloins, trimmed1\/4 teaspoon saltCooking spray Combine first 9 ingredients in a … <\/p>\n