Directions:
- In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often.
- Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.45 Kcal (575 kJ) | ||
| Calories from fat | 10.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 2334.26mg | 97% | |
| Potassium | 326.69mg | 7% | |
| Total Carbs | 15.89g | 5% | |
| Sugars | 14.07g | 56% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 15.9g | 32% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 123.11 Kcal (515 kJ) | ||
| Calories from fat | 9.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 33mg | 12% | |
| Sodium | 2090.68mg | 97% | |
| Potassium | 292.6mg | 7% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 12.6g | 56% | |
| Dietary Fiber | 0.37g | 2% | |
| Protein | 14.24g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.3mg | 8% | |
| Calcium | 20.8mg | 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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