1 lb. pork tenderloin
1 large clove garlic, pressed
1/2 cup mesquite marinade
1/2 teaspoon cumin
2 to 3 dashes of chili powder, optional
1/4 of a fresh whole lime, optional
1 package low fat or fat free flour tortillas
reduced fat Monterey Jack cheese, grated
1/2 to 3/4 cup nonfat sour cream
1. Trim fat from tenderloin. Mix mesquite marinade with cumin, chili powder,
and garlic. Place tenderloin in container, covering all sides with marinade,
Marinate 2 to 24 hours, turning occasionally.
2. Place pork tenderloins on a sheet of foil, and wrap meat into a tight
package. Cook packages on grill or in a 400 degree oven for about 30-minutes or until
temperature of pork reaches 150 degrees. If grilling, spray grill with cooking spray. Grill tenderloin 4 to 5 minutes on each side, or until 160 degrees.
3. Remove meat from oven/grill and squeeze with lime and slice into thin pieces.
Serve meat with warm flour tortillas, cheese, sour cream and salsa.