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Recipe by: saimen
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See below ingredients and instructions of the recipe
2 tb Chili powder 1/4 ts Pepper
1 ts Salt 2 ea Pork tenderloins -- 1 pound
1/4 ts Ground ginger Each
1/4 ts Ground thyme
Combine the first five ingredients; rub over tenderloins. Cover and
refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per
side or until juices run clear or the internal temperature reaches
160 deg. Yield: 8 servings. Diabetic Exchanges: One serving equals
3-1/2 lean meat; also, 173 calories, 328 mg sodium, 93 mg
cholesterol, 1 gm carbohydrate, 29 gm protein, 5 gm fat
Recipe By : Taste of Home
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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