Ingredients

Grilled Pork Tenderloin
3/4 cup coarsely chopped onion
1 Tsp Derlea Minced Ginger
1 Tsp Derlea Minced Garlic
1/2 cup plain low fat yogurt
1 Tbsp fresh lemon juice
1 Tsp paprika
1 Tsp ground cumin
1 Tsp ground coriander seeds
1/2 Tsp salt
1/2 Tsp chili powder
1/2 Tsp black pepper
Dash of ground nutmeg
4 (4 oz.) Skinless, boneless chicken breast halves
Cooking spray


Apple-Ginger Sauce
3/4 Cup apple jelly
2 Tbsp Derlea Minced Ginger
2 Tbsp cider vinegar
1/2 Tsp salt
1/2 to 1 Tsp crushed red pepper
1/2 Tsp black pepper
1 Tbsp Derlea Garlic Purée
1 (1-pound) pork tenderloin trimmed
Cooking spray

Cooking Directions

Grilled Pork Tenderloin
Place the first three ingredients in a food processor; process until finely chopped. Add yogurt and the next eight ingredients (yogurt through nutmeg); pulse 4 times or until blended.
Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator for 8 hours or overnight, turning occassionally. Prepare grill or broiler. Remove chicken from bag, discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook six minutes on each side or until chicken is done.
Makes 4 servings (Serving Size = 1 chicken breast half)


Apple-Ginger Sauce
Prepare grill. Place first seven ingredients in a blender or food processor, process until smooth.

Insert meat thermometer into thickest portion of pork. Place pork on grill rack coated with cooking spray, grill sixteen minutes or until thermometer registers 160° (slightly pink), turning pork occasionally. Place pork on a platter, and let stand five minutes. Serve pork with sauce.

Servings: 4