Directions:
- Pierce pork tenderloin and place in a deep dish. Whisk together marinade ingredients and pour over pork. Marinate (covered) in refrigerator at least six hours, or overnight. Turn several times.
- Thirty minutes before grilling, remove the pork from the refrigerator and lift from the marinade. Pat the tenderloin dry with a paper towel. Pour the marinade into a saucepan and simmer until reduced to 1 cup.
- Cook tenderloin on a grill for about 10 minutes per side. When done, slice tenderloin in 1/2-inch thick medallions and brush with reduced marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.6 Kcal (1166 kJ) | ||
| Calories from fat | 32.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Cholesterol | 110.54mg | 37% | |
| Sodium | 452.2mg | 19% | |
| Potassium | 772.46mg | 16% | |
| Total Carbs | 20.8g | 7% | |
| Sugars | 19.61g | 78% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 35.97g | 72% | |
| Vitamin C | 24.3mg | 41% | |
| Iron | 2mg | 11% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.14 Kcal (423 kJ) | ||
| Calories from fat | 11.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 6% | |
|---|---|---|---|
| Cholesterol | 40.13mg | 37% | |
| Sodium | 164.16mg | 19% | |
| Potassium | 280.42mg | 16% | |
| Total Carbs | 7.55g | 7% | |
| Sugars | 7.12g | 78% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 13.06g | 72% | |
| Vitamin C | 8.8mg | 41% | |
| Iron | 0.7mg | 11% | |
| Calcium | 10.6mg | 3% | |
* 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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