Makes 4 servings
Pork tenderloin is very lean and works even for a down-day dinner.
1 (about 1-pound) pork tenderloin
Salt and freshly ground black pepper, to taste
2 large bell peppers, preferably different colors, seeded and cut lengthwise into eighths
1 large Vidalia or other sweet onion, cut crosswise into thick slices and separated into rings
2 teaspoons chopped fresh oregano or thyme or 1 teaspoon dried
4 lime wedges, to serve
Preheat a grill. Remove the silverskin (thick connective tissue) and any fat from the pork with a sharp, pointed knife. Spray the pork and grill rack with cooking spray. Season the pork with salt and pepper and grill over medium-high heat for 20 to 25 minutes, turning two or three times. When done the internal temperature should read 160 degrees on an instant-read thermometer. Cover with foil and let stand for 10 minutes to let it cool slightly.
While the pork is standing, spray a grill basket with cooking spray. Add the bell peppers and onion and grill, stirring occasionally, until the vegetables are slightly charred and crisp-tender, 5 to 10 minutes. Cut the pork into long thin strips and toss with the bell pepper mixture and oregano, adding salt and black pepper as needed.
Divide among four plates and serve with lime wedges.
Per serving: Calories 173, Protein 25g, Total fat 4g, Sat fat 1g, Trans fat 0g, Cholesterol 74mg, Carbohydrate 9g, Dietary fiber 2g, Sodium 60mg
Variations: Yucatán Pork Tenderloin: Rub the pork with 1 tablespoon annatto paste mixed with 1 tablespoon lime juice. Southwestern Pork Tenderloin: Rub the pork with 1 to 2 tablespoons of a dry Southwestern rub, preferably one without salt.