A pork tenderloin coated in adobo spice and grilled until charred outside and tender within, delivering smoky heat with cumin, garlic, and chili notes.
Original recipe: www.skinnytaste.com
Mexican Adobo Rubbed Grilled Pork Tenderloin has a low glycemic load of 0.3 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.
The primary glycemic load contributor is adobo seasoning blend (GL 0.3). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.