1/2 cup brewed green tea

1/2 cup red wine

1/4 cup orange juice

1/4 cup lime juice

1 Tbsp. grated orange peel

1 Tbsp. grated lime peel

1 Tbsp. minced garlic

1 Tbsp. Dijon mustard

1/4 cup chopped fresh cilantro leaves

1 Tbsp. chili powder

1 Tbsp. ground cumin

1/2 tsp. ground cinnamon

2 pounds lean pork tenderloin

Combine all the ingredients except the pork. Add the pork and marinate, covered and refrigerated at least 2 hours.

Preheat oven to 400 F.

Drain the pork, reserving excess marinade to use for basting. Place the pork on a rack over a roasting pan. Roast for 25 minutes or until a meat thermometer registers 160 degrees and juices run clear (the pork should be barely pink inside). Turn the pork occasionally and baste with excess marinade. Slice 1/4 inch thick to serve. Makes 8 servings.

Factoid: Citrus fruits are loaded with soluble fiber. The primary form, pectin, binds and dilutes carcinogenic substances in the intestinal tract, lowers cholesterol and helps regulate blood glucose levels.

Nutrient analysis: 162 calories, 24 g protein, 2 g carbohydrate, 5 g total fat, 2 g saturated fat; 2 g monounsaturated fat, 10 mg omega-3s; 1 g fiber; 1 g sugar, 69 mg sodium.

Cheryl Forberg, RD, is the nutritionist to NBC’s The Biggest Loser fitness reality show and has a private nutrition practice in Napa. Her new book is called “Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You” (Rodale). For more information and recipes, visit her Web site at www.cherylforberg.com