Directions:
- Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
- Place tenderloin in 13 x 9-inch glass baking dish. Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat. Cover and refrigerate 16 to 24 hours, turning occasionally.
- Heat grill. Remove tenderloin from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.86 Kcal (941 kJ) | ||
| Calories from fat | 58.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 10% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 1422.64mg | 59% | |
| Potassium | 720mg | 15% | |
| Total Carbs | 4.87g | 2% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 35.08g | 70% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 113.18 Kcal (474 kJ) | ||
| Calories from fat | 29.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 10% | |
|---|---|---|---|
| Cholesterol | 49.46mg | 33% | |
| Sodium | 716.06mg | 59% | |
| Potassium | 362.4mg | 15% | |
| Total Carbs | 2.45g | 2% | |
| Sugars | 1.02g | 8% | |
| Dietary Fiber | 0.45g | 4% | |
| Protein | 17.66g | 70% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 1.3mg | 14% | |
| Calcium | 24.8mg | 5% | |
* 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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