Southwestern-Style Rotisserie Pork Tenderloin
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Nutritional Guidelines (per serving) | |
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473 | Calories |
19g | Fat |
12g | Carbs |
61g | Protein |
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Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 473 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 5g | 27% |
Cholesterol 175mg | 58% |
Sodium 469mg | 20% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 3% |
Protein 61g | |
Calcium 97mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This rotisserie pork loin recipe has a great southwestern kick. Slice and serve with your favorite grilled vegetables or add to tacos, stews, soups, and salads.
Ingredients
- 2 whole pork tenderloins, about 1 1/2 pounds (700 g)
- 2 garlic cloves, crushed
- 1 tablespoon (15 mL) vegetable oil
- 5 teaspoons (25 mL) chili powder
- 1 1/2 teaspoons (7.5 mL) ground cumin
- 1/2 teaspoon (2.5 mL) onion powder
- 1/2 teaspoon (2.5 mL) salt
- 1/2 teaspoon (2.5 mL) black pepper
Steps to Make It
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Place tenderloins in a resealable plastic bag.
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Combine remaining ingredients and pour into bag.
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Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
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Follow grill instructions to place tenderloins securely on the spit.
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Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is between 155 to 160 degrees F/70 degrees C.
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Let the meat rest 8 to 10 minutes before slicing.