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Kevin Rathbun’s Scallion and Habanero Marinated Pork Loin recipe

Boneless pork chops take a dip in a spicylime and habanero marinade before being quickly grilled for anamazing flavor.

Recipe: Kevin Rathbun’s Scallionand Habanero Marinated Pork Loin

8 (4 ounce) boneless pork loin medallions(3/4-inch thick)
10 scallions (green onions), chopped
2 habanero peppers, seeded and chopped
3/4 cup olive oil
1/4 cup fresh lime juice
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon kosher salt

  • Place pork medallions in large zip-topfreezer bag.
  • Process scallions, habanero peppers, oliveoil, lime juice, SPLENDA® Granulated Sweetener and salt ina blender or food processor 20 seconds or until smooth, stoppingto scrape down sides. Pour over pork. Seal and chill 2 hours,turning occasionally.
  • Remove pork from marinade, discardingmarinade.
  • Grill pork over medium-high heat 2 minuteson each side or to desired degree of doneness.

    Makes 8 servings.

    Nutritional Facts Per Serving (1/8 of recipe):Calories: 290; Calories from Fat: 220; Total Fat: 24g; SaturatedFat: 4g; Cholesterol: 40mg; Sodium: 270mg; Total Carbs: 2g; DietaryFiber: 1g; Sugars: 1g; Protein: 16g

    Exchanges per Serving: 3 Medium Fat Meats,1 Fat

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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  • Comments

    1 Comment


    I love the hot smoked salmon in this dish and the way it plays off of the spicy habanero chile and is then balanced with the cooling creme fraiche.

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