Email to Karen      

Recipe Categories: accuklc's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CANDY CASSEROLES CHINESE COOKIES CROCKPOT DESSERTS DIPS ETHNIC FISHandSEAFOOD Frosting FRUIT JAMSandJELLIES MainDishes MEATS Mexican PASTA PIZZA PORK POULTRY SALADandDRESSING SALSA SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS Spices USEFULWEBSITES VEGETABLES WWThingstoKnow

grilled pork with nectarine salsa




Source of Recipe


WW Post


Recipe Introduction


POINTS® Value | 4
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Moderate



List of Ingredients




1 serving cooking spray (5 one-second sprays per serving)
1 cup peach nectar, mango nectar or pineapple nectar
3 Tbsp fresh lime juice
2 medium jalapeno pepper(s), cored, seeded and diced (do not touch seeds with bare hands)
1 pound lean pork tenderloin, trimmed of fat
3 medium nectarine(s), diced
3 medium scallion(s), finely chopped (green parts only)
1 Tbsp cilantro, fresh, minced


Recipe



Coat grill rack with cooking spray. Preheat grill.


Stir together nectar, 1 1/2 tablespoons of lime juice and 1/2 of jalapenos in a small bowl. Brush pork with nectar mixture and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill when a meat thermometer inserted in center reaches 160°F, about 20 minutes; slice into 1/4-inch-thick slices.


Meanwhile, in another small bowl combine nectarines, remaining lime juice, remaining jalapenos, scallions and cilantro. Serve pork topped with salsa. Yields about 2 slices of pork and 1/2 cup of salsa per serving.