Low Fat Succulent BBQ Pork
Get ready to savor the mouthwatering flavors of Low Fat Succulent BBQ Pork, a guilt-free indulgence that's perfect for any barbecue or family dinner. This lean pork tenderloin is marinated in a flavorful blend of low-sodium soy sauce, honey, Dijon mustard, apple cider vinegar, and smoky spices like paprika and garlic powder, ensuring every bite is bursting with tangy and savory goodness. With minimal prep time and a quick cook on the grill or oven, this recipe is as practical as it is delicious. Serve it sliced into tender medallions, garnished with fresh parsley, alongside healthy sides like roasted veggies or a crisp salad for a complete, wholesome meal. Perfect for those seeking low-fat, high-flavor dishes, this BBQ pork recipe is sure to impress at your next gathering!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil (optional, for grilling)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Trim any visible fat from the pork tenderloin to keep the dish low in fat. Set aside.
In a medium bowl, whisk together the low-sodium soy sauce, honey, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper to create the marinade.
Place the pork tenderloin in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the pork is completely coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill to medium-high heat or set your oven to 400°F (200°C). If grilling, lightly brush the grill grates with olive oil to prevent sticking.
Remove the pork from the marinade and discard the remaining marinade. Place the pork on the grill or a baking sheet lined with parchment paper if using the oven.
Grill the pork for about 12-15 minutes per side, or until the internal temperature reaches 145°F (63°C). Alternatively, bake in the preheated oven for 20-25 minutes, flipping halfway through cooking.
Once cooked, remove the pork from the heat and let it rest for 5 minutes to retain its juices.
Slice the pork tenderloin into medallions and garnish with freshly chopped parsley, if desired. Serve warm with your favorite healthy sides, such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.6 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 55 mg | 4% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
