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Grilled Chili-Cumin Pork and Chicken















Trans-fat Free, Low Carb


3 tablespoons cumin
3 tablespoons chili powder
3 tablespoons brown sugar
firmly packed
1 tablespoon garlic
1 tablespoon salt
4 pounds pork tenderloin
8 each chicken breast halves, boneless, skinless
1 each limes
for garnish, cut into wedges
1 x sauce
orange pineapple, see recipe


Combine cumin, chili powder and brown sugar in small bowl.

With the flat side of a knife, mash the garlic and salt together to form a paste.

Arrange pork tenderloins on large sheet wax paper.

Rub half the garlic mixture over pork.

Rub pork with half the cumin mixture.

Transfer pork to large resealable plastic storage bag; seal.

On another sheet of wax paper, repeat process with chicken breasts, remaining garlic and cumin mixtures; place in another storage bag.

(Can be made ahead. Refrigerate pork and chicken overnight.)

Heat grill; brush generously with oil.

Remove pork from bag and grill 15 to 30 minutes (depending on size of tenderloins), turning every 5 minutes until meat thermometer inserted in center of each tenderloin reaches 155 F.

Transfer to cutting board; cover and keep warm.

Remove chicken from bag.

Grill 4 to 6 minutes per side until cooked through.

Transfer to cutting board.

Cut pork and chicken into ¼ inch-thick slices.

Arrange slices on large platter; garnish with lime wedges, if desired.

Serve with Orange-Pineapple Sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 45323% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 1082mg 45%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 150g
Vitamin A 17% Vitamin C 11%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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