Chili Pork Tenderloin and Sweet Potato Hash-Cuisine Lite Recipe

WINE: Pairs well with Pinot Noir, Zinfandel

Chili Pork Tenderloin

1/4 cup honey
2 tbsp chili powder
1 tsp kosher salt
juice of 1 lime
2 pork tenderloins, trimmed
(about 1 lb each)

Preheat grill to medium-high.
Brush grill grate with oil.
Combine honey, chili powder, salt and lime juice in a large resealable plastic bag.
Add tenderloins to bag and marinate 10-15 minutes.
Grill pork, covered, flipping and basting with marinade until cooked to an internal temp. of 150 degrees, 15-20 minutes. Remove pork from grill, tent with foil, and let rest for 10 minutes before slicing into 1 1/2 inch pieces.

Per serving: 232 calories, 8g total fat, 7g carb, 0g fiber  WW 6 points plus

Sweet Potato Hash

1 1/2 lb. sweet potatoes, peeled, cut into 1/2 inch planks
2 ears fresh sweet corn
1 poblano chile
1 red onion, ends removed, halved
2 tbsp olive oil
1/2 cup shredded white cheddar
1/4 cup chopped fresh chives
juice of 1/2 lime
1/2 tsp each kosher salt and black pepper

Preheat grill to medium-high. Brush grill grate with oil.
Coat sweet potatoes, corn, poblano and onion with oil.
Grill vegetables until cooked through, turning often to prevent burning, 12 minutes total for potatoes, 10 minutes total for corn, poblano, and onion. Transfer to a cutting board. Slice the corn kernels from the cob, dice potatoes and poblano, and chop onion.
Toss vegetables  with cheddar, chives, lime juice, salt and pepper.

per serving: 190 cal. 6g total fat, 31g carbs, 5g fiber  WW 5 points plus