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Mexican Barbecue And Orange Salad With jicama

Grill.em's picture
  Pork tenderloin 1 3⁄4 Pound (1 Soup Can)
  Sweet peppers 6
  Pepper 1⁄2 Teaspoon
  Powdered cumin 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Red onion 1 Large
  Canola oil/Peanut oil 3 Tablespoon

Cut pork into 1/2-inch slices.
Seed peppers and slice into quarters.
Slice onion into 6 slices.
Mix pepper, cumin, and garlic powder into the oil.
Preheat stovetop grill.
Brush pork with flavored oil.
Grill pork slices over medium heat, about 1 minute per side.
Place pork on serving dish.
All pinkness should be gone from inside of pork.
Grill peppers and onion slices about 2 minutes per side, or until done to taste, brushing as you turn.
Remove vegetables and arrange with pork.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1683 Calories from Fat 667

% Daily Value*

Total Fat 75 g115.2%

Saturated Fat 13.2 g66.1%

Trans Fat 0.5 g

Cholesterol 516 mg172%

Sodium 464.9 mg19.4%

Total Carbohydrates 75 g25.1%

Dietary Fiber 22.5 g89.9%

Sugars 46.3 g

Protein 176 g351.1%

Vitamin A 66.9% Vitamin C 1241.2%

Calcium 22.1% Iron 63.7%

*Based on a 2000 Calorie diet


Mexican Barbecue And Orange Salad With Jicama Recipe