KRT SOUTH
By Joy E. Zacharia, R.D.
Southern Living
(KRT)
Makes 6 servings
Prep: 20 min., Chill: 1 hr., Cook: 10 min., Grill: 25 min.
1 cup pineapple juice
¼ cup apple cider vinegar
¼ cup lite soy sauce
1 (1 ½-pound) package pork tenderloins
3 bell peppers (1 each of red, green, and yellow), cut into strips
½ red onion, thinly sliced
Vegetable cooking spray
1 (12-ounce) jar orange marmalade (see note)
COMBINE pineapple juice, apple cider vinegar, and soy sauce in a shallow dish or large freezer bag; add pork tenderloins. Cover or seal, and chill 1 hour.
SAUTE peppers and onion in a nonstick skillet coated with cooking spray over medium-high heat, 5 minutes or until tender. Stir in marmalade; bring to a boil, and cook until melted. Reserve ¼ cup mixture for basting.
REMOVE pork from marinade, discarding marinade.
GRILL pork, covered with grill lid, over medium-high heat (350 to 400 degrees) 25 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved marmalade mixture the last 5 minutes. Serve with remaining marmalade mixture.
NOTE: 1 (10.5-ounce) jar red pepper jelly or 1 (10.5-ounce) jar jalapeno jelly may be substituted for orange marmalade.
Calories 317 (14 percent from fat); Fat 5.1g (sat 1.8g, mono 2g, poly 0.5g); Protein 25g; Carb 43g; Fiber 1.2g; Chol 75.2mg; Iron 1.4 mg; Sodium 141mg; Calc 18mg.
KRT SOUTH is a premium service of Knight Ridder/Tribune
© 2003, Southern Living Inc.
