CalgaryTom
Dr. B Bicenturion
1/2 of Me
Group: Moderators
Posts: 912
Joined: Feb. 2010
Location: Calgary, Alberta
Height: 6' 0"
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Posted: June 24 2010,21:48 |
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This is based on a recipe that I used to make pre-Dr. B. I've modified it to make it compliant and its just as good as before. People who enjoy spicy food will enjoy this.
- 400g pork tenderloin (any visible fat removed)
Marinade:
- 3 TBSP lime juice
- 3 TBSP sodium reduced soy sauce
- 3/4 TSP ground ginger
- 1 TBSP crushed red pepper flakes
- 3 cloves garlic, minced
Directions:
combine all the marinade ingredients. Place pork in a large resealable bag; add 3/4 of the marinade. Seal bag and coat Pork. Refrigerate overnight, turning occasionally to coat Pork. Cover and refrigerate remaining marinade for basting.
drain and discard marinade from bag. Grill pork on BBQ over high heat for approx 20 minutes (or until internal temp is 160 deg F and juices run clear). turn often and bast with reserved marinade.
[Yield: 4 Protein, 3 Tbsp Soy Sauce (1 Tbsp per day)]
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"Do or do not... there is no try" - Yoda
W1: 17.2 W2: 9.4 W3: 8.0 W4: 8.8
W5: 7.8 W6: 6.0 W7: 8.0 W8: 7.6
W9: 5.2 W10: 6.4 W11: 6.8 W12: 5.0
W13: 6.4 W14: 6.4 W15: 7.4 W16: 7.8
W17: 4.6 W18: 6.6 W19: 5.2 W20: 6.4
W21: 5.0 W22: 6.4 W23: 6.0 W24: 4.7
W25: 6.7 W26: 5.8 W27: 6.0 W28: 0.0*
W29: 7.5 W30: 4.5 W31: 0.0* W32: 3.0
W33: 5.8 W34: 5.4 W35: 2.4**
* = Vacation Week
** = Goal Week
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You want to be a loser don't you?
