Directions:
- In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours.
- Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.05 Kcal (297 kJ) | ||
| Calories from fat | 11.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 2% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 38.27mg | 2% | |
| Potassium | 250.15mg | 5% | |
| Total Carbs | 2.08g | 1% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 12.2g | 24% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 118.53 Kcal (496 kJ) | ||
| Calories from fat | 18.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 2% | |
|---|---|---|---|
| Cholesterol | 61.47mg | 12% | |
| Sodium | 63.85mg | 2% | |
| Potassium | 417.31mg | 5% | |
| Total Carbs | 3.48g | 1% | |
| Sugars | 1.38g | 3% | |
| Dietary Fiber | 0.56g | 1% | |
| Protein | 20.35g | 24% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.6mg | 5% | |
| Calcium | 20.1mg | 1% | |
* 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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