Directions:
- In a nonreactive skillet, boil the orange juice over medium heat until reduced by half, about 5 minutes. Set aside.
- Combine all ingredients, except pork, in a blender or food processor. Add in the orange juice and puree until smooth. Season to taste with addital salt, pepper, or adobo if needed.
- Marinate tenderloins in one third of mixture for one hour at room temperature. Set aside remaining sauce for finished dish.
- Preheat a grill to medium high, or an oven to 400°F.
- Grill, or bake, tenderloins, turning every couple minutesuntil cooked to your liking. About 8-10 minutes on the grill, or 20-30 minutes in the oven, for medium.
- Let rest for 10 minutes before slicing into 1/2 inch medallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.34 Kcal (1211 kJ) | ||
| Calories from fat | 153.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.09g | 26% | |
|---|---|---|---|
| Cholesterol | 73.82mg | 25% | |
| Sodium | 71.27mg | 3% | |
| Potassium | 552.71mg | 12% | |
| Total Carbs | 8.64g | 3% | |
| Sugars | 6.31g | 25% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 24.5g | 49% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 1.3mg | 7% | |
| Calcium | 16.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 161.46 Kcal (676 kJ) | ||
| Calories from fat | 85.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 26% | |
|---|---|---|---|
| Cholesterol | 41.19mg | 25% | |
| Sodium | 39.77mg | 3% | |
| Potassium | 308.43mg | 12% | |
| Total Carbs | 4.82g | 3% | |
| Sugars | 3.52g | 25% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 13.67g | 49% | |
| Vitamin C | 7.5mg | 22% | |
| Iron | 0.8mg | 7% | |
| Calcium | 9.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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