1 lb. pork tenderloin (approximately 1 tenderloin)
1 large clove garlic, pressed
1/2 cup mesquite marinade, S&W or other brand
1/2 teaspoon cumin
2 to 3 dashes chili powder optional
1/4 of a fresh whole lime optional
1 package low fat or fat free flour tortillas (Choose a brand made without lard or hydrogenated vegetable oil, read package label.)
Salsa Cruda or choice of salsa of pre-made salsa
reduced fat Monterey Jack cheese, grated (4 grams fat per 1 oz.)
1/2 to 3/4 cup nonfat sour cream
1. Trim all possible fat from tenderloin. In a nonmetallic bowl or container large enough to hold length of tenderloin, mix mesquite marinade with cumin, chili powder and garlic. Place tenderloin in container, covering all sides with marinade; marinate for 2 to 24 hours, turning occasionally.
2. Place pork tenderloins on a sheet of aluminum foil and wrap meat up into a tight package. Cook package on grill or in a 400º F. oven for approximately 30 minutes or until a meat thermometer inserted into pork reads 150º . Remove meat from foil and brush with remaining marinade. If grilling, lightly spray grill with cooking spray. Grill tenderloin 4 to 5 minutes on each side, or until thermometer reads 160º.
3. Remove meat from grill, squeeze with lime and slice into thin pieces. Serve meat with warm flour tortillas, reduced fat Monterey Jack cheese, nonfat sour cream and salsa.
Each carnita made with about 2 oz. grilled pork, 1 tortilla, 1/2 oz. cheese, 2 tablespoons salsa and 2 tablespoons nonfat sour cream, contains approximately 300 calories; 6 grams total fat; 2 grams saturated fat; 71 milligrams cholesterol; 36 grams carbohydrate; 3.2 grams dietary fiber; 26 grams protein; 785 milligrams sodium.
Combine all ingredients together well in a bowl. Serve salsa at room temperature or chilled.
Yield: 3 cups or 48 tablespoons each at approximately 4 calories; 0 fat; 0 cholesterol; 1 gram carbohydrate; 0 dietary fiber; 0.2 gram protein; 13 milligrams