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Mexican Barbecue And Orange Salad With jicama Recipe
|Pork tenderloin||1 3⁄4 Pound (1 Soup Can)|
|Powdered cumin||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Red onion||1 Large|
|Canola oil/Peanut oil||3 Tablespoon|
Serving size: Complete recipe
Calories 1683 Calories from Fat 667
% Daily Value*
Total Fat 75 g115.2%
Saturated Fat 13.2 g66.1%
Trans Fat 0.5 g
Cholesterol 516 mg
Sodium 464.9 mg19.4%
Total Carbohydrates 75 g25.1%
Dietary Fiber 22.5 g89.9%
Sugars 46.3 g
Protein 176 g351.1%
Vitamin A 66.9% Vitamin C 1241.2%
Calcium 22.1% Iron 63.7%
*Based on a 2000 Calorie diet
Seed peppers and slice into quarters.
Slice onion into 6 slices.
Mix pepper, cumin, and garlic powder into the oil.
Preheat stovetop grill.
Brush pork with flavored oil.
Grill pork slices over medium heat, about 1 minute per side.
Place pork on serving dish.
All pinkness should be gone from inside of pork.
Grill peppers and onion slices about 2 minutes per side, or until done to taste, brushing as you turn.
Remove vegetables and arrange with pork.