- 2 pork tenderloins (about 1 pound each)
- 1 bottle (8 ounces) reduced-fat Italian salad dressing
- Place tenderloins in a bowl. Pour dressing over. Cover and refrigerate for 6-8 hours or overnight. Grill over hot heat for 15-20 minutes or until done. Slice and serve immediately.
1 each: 230 calories, 14g fat (0 saturated fat), 74mg cholesterol, 217mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3-1/2 lean meat, 1/2 fat.