Grilled Pork Tenderloin with Chili Apple Salsa
|2||large garlic cloves|
|1||teaspoon kosher salt|
|1||tablespoon fresh oregano leaves, or 1 teaspoon dried|
|1||large pork tenderloin, about 1 pound, well-trimmed|
|1||large Fuji apple, quartered, cored, and chopped|
|1/2||teaspoon chili powder|
|1/2||teaspoon ground cumin|
|1/4||teaspoon ground black pepper|
|1/4||teaspoon ground cayenne pepper|
|1||packet Stevia In The Raw®|
|1||tablespoon canola oil|
|1||tablespoon fresh lime juice|
On cutting board, sprinkle garlic with the salt and oregano and chop until mixture looks moist. Holding knife so blade is horizontal, press it against garlic mixture and drag to smear it. Bringing mixture back together, repeat 3-4 times, until it is lumpy paste. Pat tenderloin dry, using paper towel. Spread to coat it with garlic paste. Place meat on plate, cover loosely with foil, and set aside for 20 minutes.
Heat grill to medium-low, 350° F for gas grill.
While grill heats, combine apple, chili powder, cumin, salt, black pepper, cayenne, and Stevia In The Raw® in mixing bowl. Mix in oil, then lime juice.
Set salsa aside.
Wipe meat with paper towel to remove as much garlic paste as possible. Set pork on oiled grill rack over direct heat, and cover grill. Tenderloin every 4-5 minutes until instant-read thermometer reads 150° F, or meat is slightly pink and still juicy in center, about 20 minutes. Transfer tenderloin to plate, tent loosely with foil, and let sit for 5 minutes.
Slicing across grain, cut tenderloin into 12 pieces. Arrange meat on serving platter, spoon salsa alongside, and serve immediately.
Per Serving: 210 calories, 8 g fat (1.5 g saturated fat), 9 g carbohydrate, 20 g protein, 1 g dietary fiber, 880 mg sodium.