Directions:
- In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight.
- Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.08 Kcal (967 kJ) | ||
| Calories from fat | 35.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 6% | |
|---|---|---|---|
| Cholesterol | 110.54mg | 37% | |
| Sodium | 803.42mg | 33% | |
| Potassium | 740.86mg | 16% | |
| Total Carbs | 10.17g | 3% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 36.51g | 73% | |
| Vitamin C | 1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.33 Kcal (500 kJ) | ||
| Calories from fat | 18.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 6% | |
|---|---|---|---|
| Cholesterol | 57.09mg | 37% | |
| Sodium | 414.91mg | 33% | |
| Potassium | 382.6mg | 16% | |
| Total Carbs | 5.25g | 3% | |
| Sugars | 4.08g | 32% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 18.85g | 73% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.5mg | 16% | |
| Calcium | 25.7mg | 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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