Pork Tenderloin Cutlets with Plum Glaze

Preparation time: 5 minutes
Cooking time: 20 minutes
Makes: 4 servings

Buttermilk is a welcome addition to marinades. Its natural acidity tenderizes and adds tangy flavour to meat and poultry. Best of all, it turns grilled food a luscious golden brown.

Ingredients:

• 1/2 cup buttermilk
• 1 tbsp hot pepper sauce
• 1-1/3 tbsps Fibresure
• 1 tsp paprika
• 1/2 tsp salt
• 1 chicken (1.5kg), cut into 8 pieces and skin removed from all but wings

Directions:

In zip-tight plastic bag, combine buttermilk, hot pepper sauce, Fibresure, paprika, and salt. Add chicken, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate chicken 1 hour to marinate, turning once.

Prepare grill. Remove chicken from bag; discard marinade. Place chicken on grill over medium heat and grill, turning occasionally, until juices run clear when thickest part of chicken is pierced with tip of knife, 20 to 25 minutes.

Per serving:

About 222 calories (24 percent calories from fat), 39g protein, 1g carbohydrate, 6g total fat (2g saturated), 125mg cholesterol, 454mg sodium, 3g fibre.